Red Wine-Braised Lamb with Cranberries

This braised lamb recipe is both elegant and low-key, making it the perfect weeknight dinner.

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.

braised lambPhoto by James Ransom

Red Wine-Braised Lamb with Cranberries


Servings: 6 - 8



1 1/2 tablespoons olive oil

4 pounds lamb shanks

Salt and pepper

4 cloves garlic

4 medium carrots, sliced in coins on the diagonal

2 medium onions, roughly chopped

One bottle of dry red wine

1 cup chicken stock

A small handful of rosemary sprigs

2 bay leaves

One 12-ounce bag cranberries


Preheat the oven to 325° F.

In a large heavy pot, heat the olive oil. Season the lamb shanks with salt and pepper and brown them on 2 sides over moderately high heat, about 3 minutes per side.

Add the garlic, carrots, and onions, then add the wine. Bring to a quick boil, then add the stock and herbs, and bring back down to a simmer. Cover the pot, and place it in the heated oven to braise until tender, between 60 and 90 minutes.

Add the cranberries to the pot, then uncover the pot and place back in the oven for 30 more minutes, or until the sauce is thickened to your liking. Remove from the oven, spoon off a bit of fat from the sauce, and serve over polenta or potatoes.

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