Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine

Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine
Photo by Becky Luigart-Stayner

Ingredients

  • 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 cups chopped onion (about 1 pound)
  • ½ pound small red potatoes, halved
  • ½ teaspoon freshly ground black pepper
  • ½ pound asparagus, trimmed and cut into 2-inch pieces
  • + 7 more ingredients
    • 6 garlic cloves, crushed
    • ½ pound turnips, peeled and cut into 1-inch cubes
    • 1 ½ tablespoons butter
    • 3 cups fruity white wine (such as riesling)
    • 2 teaspoons chopped fresh rosemary
    • 1 tablespoon chopped fresh oregano
    • ½ pound carrots, peeled and cut into 1-inch pieces

1. Melt butter in a Dutch oven over medium-high heat. Add onion to pan; sauté 4 minutes. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Add half of lamb to pan; sauté 4 minutes or until browned. Remove from pan; add to onion mixture. Repeat procedure with remaining lamb.2. Add...

View full recipe at My Recipes

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