Cava Braised Lamb Recipe

There is nothing like a lamb cooked slowly, falling off the bone, with the smell wafting through the kitchen for hungry noses everywhere. Making Cava Braised Lamb is one of my all-time favourite things about cooking. It is so rich and comfortingly simple once the oven goes to work. Whether it is with friends or coasting through a sweet dinner alone, this recipe always makes serious flavours without any stress.

What is Cava Braised Lamb All About?

Cava Braised Lamb is slow-cooked lamb gently simmered in Cava, the Spanish sparkling wine, with some herbs, garlic and vegetables alongside. The Cava has this light, slightly fruity flavour that balances out the richness of the lamb. The result is tender, juicy meat and a sauce that is so divine one would want to mop it with bread.

Ingredients

For the lamb

• 3 lbs lamb shanks (or shoulder pieces)
• 2 tbsp olive oil
• Salt and black pepper to taste

For the braising liquid

• 1 bottle Cava (750 ml)
• 1 cup chicken or beef stock
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat the oven to 325°F (160°C).
2. Pat the lamb dry, and sprinkle a generous amount of salt and pepper.
3. Heat olive oil in a large Dutch oven. Brown lamb all over, set aside.
4. Sauté onion, garlic, and carrots until they’re softened in the same pot.
5. Pour in the Cava and scrape up any browned bits from the bottom.
6. Add stock, rosemary, thyme, and bay leaves. Stir well.
7. Return lamb to pot, cover with lid, and put into oven.
8. Braise for about 2.5 to 3 hours until the lamb is really tender and nearly falls off the bone.
9. Remove the lamb and, if desired, strain the sauce. Comfort it while serving.

Serving Suggestions

• Serve with mashed potatoes, creamy polenta, or crusty bread.
• A side of roasted vegetables or a light salad balances the richness.
• Brighten with fresh parsley garnish.

Storage Tips

• Store leftovers in airtight containers in the fridge for up to 3 days.
• Reheat gently on the stove to keep the lamb juicy.
• Freeze portions for up to 2 months; thaw overnight in the fridge.

Pro Tips

• Use bone-in lamb for maximum flavour.
• Cava goes with almost any dry sparkling wine as an alternative.
• If you want a thicker sauce, reduce some of the sauce on the stovetop after braising.

FAQs

Is it possible for me to make Cava Braised Lamb without alcohol?

Yes, just replace the Cava with extra stock plus a splash of white grape juice or apple cider vinegar for acidity.

Is this recipe spicy?

Not at all-not in the heat mode-but more in the savoury side of things. If you want heat, a pinch of chilli flakes can go well here.

What cut of lamb would be best for this?

Lamb shanks are ideal for this, but shoulder pieces also work beautifully.

Can I make this in a slow cooker?

You can do that too! Brown the lamb first, then cook on low for 6-8 hours until tender.

Try It!

Cava braised lamb is one of those fancy-feeling yet easy dishes. Just a few ingredients and hours of slow cooking produce one of those showstopping meals that anyone will rave about. One try and it is guaranteed to be amongst your comfort food recipes!