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Oven-Braised Lamb With Greens - {Cutturiedde}


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  • 2 pounds boneless lamb shoulder cut 3" to 4" cubes
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 tablespoons extra-virgin olive oil divided
  • 1 large onion thinly sliced
  • 1 celery rib halved
  • 2 bay leaves
  • 2 garlic cloves thinly sliced
  • 4 sprigs fresh marjoram
  • 1 small dried chile pepper
  • 1 cup canned drained tomatoes coarsely chopped
  • 1/4 cup Basic Tomato Sauce (see recipe)
  • 3/4 cup dry red or white wine
  • 1 1/2 pounds dandelion or escarole cut 1/4" chiffonade
  • 1/2 cup coarsely-chopped Italian parsley
  • 1/4 cup slivered caciocavallo or pecorino


Servings 6


Step 1

Preheat the oven to 300 degrees.

Season meat with salt and pepper. In a heavy skillet or casserole, over high heat, sear the meat in 2 tablespoons extra-virgin olive oil, browning on all sides. Remove meat from the pan and set aside.

Lower heat to medium and gently sweat the sliced onion, celery, bay leaves, garlic, marjoram, and chile pepper in 2 tablespoons of the oil until soft and starting to turn golden. Add the tomatoes and tomato sauce to the pan, season, and let reduce for 5 minutes. Deglaze with wine, add in the lamb pieces, raise the heat to medium, and when the liquid comes to a simmer, cover and cook in the oven for 1 hour.

After 1 hour, add the greens to the pot, setting them directly on top of the meat and its juices. Cover and return to the oven for 30 to 45 minutes. Remove from the oven, discard the celery, bay leaves, and chile pepper, and transfer the meat and greens to a serving platter. Top with slivered cheese and serve immediately.

This recipe yields 6 to 8 servings.

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