Lamb Shoulder Braised With Spring Vegetables, Green Herbs, And White Wine Recipe

Name: Lamb Shoulder Braised With Spring Vegetables, Green Herbs, And White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 4 cups chopped onion (about 1 pound); 6 garlic cloves, crushed; 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces; 3 cups fruity white wine (such as riesling); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh rosemary; 1/2 pound small red potatoes, halved; 1/2 pound turnips, peeled and cut into 1-inch cubes; 1/2 pound carrots, peeled and cut into 1-inch pieces; 1/2 pound asparagus, trimmed and cut into 2-inch pieces

Servings: persons

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

1
Melt butter in a Dutch oven over medium-high heat. Add onion to pan; saute 4 minutes. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl. Add half of lamb to pan; saute 4 minutes or until browned. Remove from pan; add to onion mixture. Repeat procedure with remaining lamb.
2
Add wine to pan, scraping pan to loosen browned bits. Return lamb mixture to pan; add salt and pepper. Combine oregano, parsley, and rosemary. Add half of herb mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potatoes, turnips, and carrots to pan. Cover and cook 40 minutes or until tender. Add asparagus; cook 5 minutes or until asparagus is tender. Stir in remaining herb mixture.
3
Wine note: This succulent lamb shoulder surrounded by roasted root vegetables is fantastic with an earthy pinot noir. Try one that's rich and full bodied to mirror the richness of the lamb. Talley Pinot Noir 2006 from California's Arroyo Grande Valley ($36) is sensational. -Karen MacNeil

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 4 cups chopped onion (about 1 pound), 6 garlic cloves, crushed, 2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces, and more.

Yes, Lamb Shoulder Braised With Spring Vegetables, Green Herbs, And White Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Shoulder Braised With Spring Vegetables, Green Herbs, And White Wine

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