Merlot-Braised Lamb Shoulder with Lemon Gremolata
David Page and Barbara Shinn cook lamb shoulder in their own plummy Shinn Estate Merlot until it's meltingly tender, then garnish it with a lemon gremolata. Says Page, "It's best to cook with what's right in front of you, and on Long Island, you don't have to reach very far for Merlot." More Lamb Recipes
Recipe Summary test
The lamb can be refrigerated, sliced or unsliced, with the vegetables in the braising sauce for up to 2 days. Reheat gently in a 325° oven or on the stovetop before serving.
Page doesn't have to reach far for a glass of Shinn Estate Vineyard Merlot to drink with the dish. Another good choice is the spicy McManis Family Vineyards Merlot.