White Wine-Braised Lamb Shoulder with Red Wine Jus

Name: White Wine-Braised Lamb Shoulder with Red Wine Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 6-pound boneless lamb shoulder roast, tied with kitchen string at 1-inch intervals; Salt and freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 bottles (750 ml each) light, dry white wine, such as Pinot Grigio or Muscadet; 1 quart water; 2 large rosemary sprigs; 2 large thyme sprigs; 2 large marjoram sprigs; 2 large sage sprigs; 1 1/2 cups dry red wine, such as Syrah

Servings: persons

1
Preheat the oven to 325.
2
Season the lamb with salt and pepper.
3
In a large roasting pan set over 2 burners, heat 1/4 cup of the olive oil until shimmering.
4
Add the lamb and brown it over moderate heat on 4 sides, about 7 minutes per side.
5
Transfer the lamb to a large plate and pour off the fat from the roasting pan.
6
Return the lamb to the roasting pan.
7
Add the white wine and water and bring to a boil.
8
Add the rosemary, thyme, marjoram and sage sprigs.
9
Cover the lamb with parchment paper, then cover the pan with foil.
10
Braise the lamb in the oven for 2 1/2 hours, or until very tender, turning it halfway through.
11
Transfer the lamb to a cutting board and cover it with foil.
12
Pour the braising liquid into a large saucepan and skim off the fat.
13
Boil over high heat, skimming occasionally, until reduced to 4 cups, about 30 minutes.
14
Meanwhile, in a medium saucepan, boil the red wine over high heat until reduced to 2/3 cup, about 7 minutes.
15
Strain the reduced lamb-braising liquid into the red wine reduction.
16
Add the remaining 2 tablespoons of the olive oil and boil over high heat until reduced to 2 1/2 cups, 10 to 15 minutes.
17
Season with salt and pepper.
18
Cut the strings from the lamb roast and discard.
19
Slice the lamb 1/2 inch thick and transfer to plates.
20
Ladle the jus over the lamb and serve right away.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: One 6-pound boneless lamb shoulder roast, tied with kitchen string at 1-inch intervals, Salt and freshly ground pepper, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 2 bottles (750 ml each) light, dry white wine, such as Pinot Grigio or Muscadet, and more.

Yes, White Wine-Braised Lamb Shoulder with Red Wine Jus 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.

That's it — enjoy your meal!