Lamb, Braised with Sherry

Braised Lamb

Braised lamb, cooked slowly on the cook-top, is fork tender and full of flavor. Serve over rice or couscous… or mashed potatoes



  • 14oz (420gr) lamb, shoulder or leg meat, cut into pieces
  • 1/2 red pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • generous pinch of saffron threads
  • 3/4 cup (6oz, 180ml) dry sherry
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs sherry vinegar
  • 1 tbs honey
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1 tbs olive oil


  • Heat oil in a heavy pot or Dutch oven with tight-fitting lid. 
  • Add lamb and brown on all sides.
  • Remove to a plate.
  • Add onion, peppers, and sauté until tender.
  • Add garlic, paprika and sauté briefly.
  • Add sherry and heat to simmering.
  • Return the lamb to the pan, add the stock, vinegar, honey and saffron.
  • Cover and cook, very gently, for 2 hours, turning the lamb occasionally.
  • 15 minutes before serving uncover and allow sauce to cook down.
  • If you would like a thicker sauce, stir in cornstarch mixture.


Saffron is very common in Spanish cooking – but it also can be hard to find and expensive. Skip it if it’s not in your pantry.

Keywords: lamb, sherry, braised lamb