Braised Lamb with Olives & Capers Recipe

Here’s a recipe for Braised Lamb with Olives & Capers:


  • 2 pounds lamb shoulder, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef or lamb broth
  • 1 cup canned diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 1 bay leaf
  • 1/2 cup pitted Kalamata olives
  • 2 tablespoons capers
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Heat olive oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven.
  2. Season lamb cubes with salt and pepper, then add them to the pot in a single layer. Brown the lamb on all sides, working in batches if necessary. Transfer the browned lamb to a plate and set aside.
  3. In the same pot, add chopped onion and sauté until softened and lightly browned, about 5 minutes. Add minced garlic and cook for an additional minute.
  4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes or until the wine has reduced by half.
  5. Add beef or lamb broth, diced tomatoes, tomato paste, rosemary, thyme, bay leaf, olives, and capers to the pot. Stir well to combine.
  6. Return the browned lamb cubes to the pot, along with any accumulated juices. Bring to a boil, then reduce heat to low and cover the pot with a lid.
  7. Simmer the lamb for 1.5 to 2 hours, occasionally stirring, until the meat is tender and easily pulls apart with a fork.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve the braised lamb with olives and capers over cooked pasta, mashed potatoes, or crusty bread. Garnish with chopped fresh parsley before serving.

Enjoy your delicious Braised Lamb with Olives & Capers!

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