Merlot-Braised Lamb Shoulder With Lemon Gremolata

More from this source
Food & Wine


Add a comment


One 3-pound boneless lamb shoulder roast, tied

3 garlic cloves, thinly sliced, plus 1 minced garlic clove

Salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 cup pearl onions, peeled

2 cups Merlot or other dry red wine

1 cup beef stock

One 15-ounce can diced tomatoes, drained

One 3-inch rosemary sprig plus 1 teaspoon chopped rosemary

Two 1-inch-wide strips of lemon zest, plus 1 teaspoon minced lemon zest

3 medium carrots, cut into 2-inch pieces

1 fennel bulb, cut into 8 wedges attached at the core

1 tablespoon minced flat-leaf parsley

Pinch of crushed red pepper

You might also like

Greek-Style Braised Lamb Shanks
Braised Lamb Shank
La Tavola Marche
Coffee-Braised Lamb Shanks
David Lebovitz
Chipotle Braised Lamb Tacos With Balsamic-Soake...
Braised Lamb Shanks In Cranberry
No Recipes
Braised Lamb Shanks With Rosemary
Braised Connemara Lamb Shanks With Nettle Mash
Donal Skehan
Braised Lamb With Chickpeas
No Recipes
Braised Lamb Shoulder With Fennel And Orange
Bon Appetit
Slow-Cooker Braised Lamb Shanks