Baked Lamb in Wine – Georgy Kavkaz

🧂 Ingredients (Serves 6–8)

For the Lamb:

• 2–3 kg lamb leg or shoulder, bone-in (whole or cut into large chunks)
• Salt and freshly ground black pepper, to taste
• 4–5 garlic cloves, sliced or mashed
• 2 tbsp vegetable oil or rendered lamb fat

Vegetables & Herbs:

• 2–3 onions, cut into quarters or thick wedges
• Optional: 2–3 carrots, cut into large pieces
• A few sprigs of fresh rosemary or thyme (optional)

Liquid:

• 500–750 ml dry red wine (enough to partly cover lamb)
• Additional water or broth if needed

🔪 Cooking Instructions

1. Prep and Season Lamb

1. Pat lamb pieces dry with paper towels.
2. Season liberally with salt and pepper on all sides.
3. Make small incisions in the meat and insert garlic slices for flavor infusion.

2. Sear the Meat

1. Heat oil or fat in a large oven-safe pot over medium-high heat.
2. Sear the lamb on all sides until a deep brown crust forms (~4–5 minutes per side).
3. Transfer seared lamb to a plate and reserve the browned bits in the pot.

3. Sauté the Vegetables

1. In the same pot, add onions (and carrots, if used).
2. Sauté over medium heat for 5–7 minutes until softened and lightly caramelized.
3. Add herbs and cook for a further minute to release their aroma.

4. Deglaze and Add Wine

1. Pour in red wine, scraping the pot’s bottom to lift browned bits.
2. Bring to a simmer and let alcohol cook off, about 2–3 minutes.
3. Return lamb to pot, nestling it among the vegetables.

5. Bake in Oven

1. Preheat your oven to 180 °C (350 °F).
2. Add extra water or broth if the liquid doesn’t come halfway up the lamb.
3. Cover the pot with a lid or foil and bake for 1.5–2 hours, until meat is tender and pulls away from the bone.

6. Finish and Thicken Sauce

1. Once the lamb is tender, remove the lid and simmer on the stovetop over medium-high heat for 5–10 minutes to reduce and thicken the sauce.
2. Taste and adjust seasoning with salt and pepper.

7. Rest and Serve

1. Let the lamb rest for 10 minutes before carving.
2. Slice or pull apart the lamb and arrange on a large platter.
3. Spoon the rich wine-braised vegetables and sauce over the meat.
4. Serve warm, pairing beautifully with mashed potatoes, roasted root vegetables, or crusty bread.

✅ Cooking Tips

• Wine choice: Choose a medium-bodied dry red like Merlot or Cabernet Sauvignon for deeper flavor.
• Browning the lamb: A good crust is key for flavor—don’t rush this step.
• Low and slow: Baking at a lower temperature ensures tender, fall-off-the-bone meat.
• Sauce texture: For a thicker sauce, remove lamb and reduce the sauce uncovered.
• Make-ahead: The dish tastes even better the next day; reheat gently to preserve texture.

This recipe authentically reflects Georgy Kavkaz’s rustic technique: a beautifully seared lamb slow-baked in wine and aromatics till meltingly tender.