White Wine-Braised Lamb Shoulder with Red Wine Jus Recipe

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

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

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.

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 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.

White Wine-Braised Lamb Shoulder with Red Wine Jus

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