Yield:
8 servings (serving size: 1 1/4 cups)
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
Preparation
- 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.
- 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.
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.
