My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Braised Lamb and Onions


1 medium onion

2 tablespoons olive oil, divided

2 cloves fresh garlic

2 tablespoons flour

1 teaspoon Montreal® steak seasoning

large zip-top bag

1 1/2 pounds lamb blade steak

1/4 cup Burgundy wine

1 (10 1/2-ounce) can condensed French onion soup


1. Preheat large sauté pan on medium-high for 2-3 minutes.

2. Wash, peel and slice onion into 1/4-inch strips. Place 1 tablespoon oil in pan and swirl to coat.

3. Add onions. Using garlic press, crush cloves into pan. Use knife to remove garlic from bottom of press. Sauté 3 minutes, stirring occasionally.

4. Place flour and steak seasoning in zip-top bag and shake to mix. Add lamb steaks; seal tightly and shake to coat. Wash hands.

5. Remove onions from pan and place on plate. Reduce heat to medium and place 1 tablespoon olive oil in pan and swirl to coat. Using tongs, add lamb (reserve remaining flour) and cook 6 minutes, turning halfway through cook time.

6. Add wine, onion soup, cooked onions and remaining flour. Rotate meat to mix ingredients.

7. Cover and bring to boil. Reduce heat to low, tilt cover to vent steam and simmer 1 hour, or until tender.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Nutritional Information

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe