In this rustic but elegant recipe, chef Adolfo Muñoz braises the lamb shoulder in a white wine, which will not overshadow the flavor of the meat the way a red might. After the lamb is cooked, though, he adds a red wine reduction to the braising liquid to deepen the flavor of the jus.
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One 6-pound boneless lamb shoulder roast, tied with kitchen string at 1-inch
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
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
How to Make It
Preheat the oven to 325°. Season the lamb with salt and pepper. In a large roasting pan set over 2 burners, heat 1/4 cup of the olive oil until shimmering. Add the lamb and brown it over moderate heat on 4 sides, about 7 minutes per side. Transfer the lamb to a large plate and pour off the fat from the roasting pan.
Return the lamb to the roasting pan. Add the white wine and water and bring to a boil. Add the rosemary, thyme, marjoram and sage sprigs. Cover the lamb with parchment paper, then cover the pan with foil. Braise the lamb in the oven for 2 1/2 hours, or until very tender, turning it halfway through.
Transfer the lamb to a cutting board and cover it with foil. Pour the braising liquid into a large saucepan and skim off the fat. Boil over high heat, skimming occasionally, until reduced to 4 cups, about 30 minutes.
Meanwhile, in a medium saucepan, boil the red wine over high heat until reduced to 2/3 cup, about 7 minutes. Strain the reduced lamb-braising liquid into the red wine reduction. 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. Season with salt and pepper.
Cut the strings from the lamb roast and discard. Slice the lamb 1/2 inch thick and transfer to plates. Ladle the jus over the lamb and serve right away.
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