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

  • ½ teaspoon freshly ground black pepper
  • ½ pound carrots, peeled and cut into 1-inch pieces
  • ½ pound asparagus, trimmed and cut into 2-inch pieces
  • 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
  • + 7 more ingredients
    • 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon salt
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 4 cups chopped onion (about 1 pound)
    • 6 garlic cloves, crushed
    • ½ pound small red potatoes, halved

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

Comments


Best Wine Deals

  • $34.59
    26%off
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition
    Domaine Pierre Usseglio & Fils Red Rhone Blend Châteauneuf-du-Pape Cuvée Tradition 2006
  • $26.49
    23%off
    Jacobs Creek Stein Riesling
    Jacobs Creek Stein Riesling 2006
See More Deals »






Snooth Media Network