This November, we’re going to show you how you can achieve great taste with fall’s favorite tart fruit: cranberries. This content was created in partnership with Food52.
Late-fall meals should be comforting and familiar without feeling everyday. We want to eat something elegant — a little fancy, even — to break up the routine of simple roasts and soups. Here’s the catch: We need it to be just as low-key, so we can pull it off even on a weeknight.
Enter: Red Wine-Braised Lamb with Cranberries.
Though it may not sound it, it’s foolproof -- made in one pot, from stovetop to oven, and can be left unattended for the majority of its cooking time. Simply brown the lamb on both sides, simmer with the vegetables, wine and stock, then braise it in the oven for an hour or so, until the lamb is tender and the house smells a little like a holiday. Add the cranberries during the last stage of cooking to add subtle sweetness to the sauce as it thickens.
Serve the lamb over mashed potatoes or polenta with a generous spoonful of sauce and a good glass of red wine. We have no doubt that you’ll feel at home with this dish from the very first bite.
Live.Love.Lux Tip: Browning meat is made simple when cooking with your Electrolux induction range, thanks to precision temperature control.
Photo by James Ransom