Braised Lamb Shoulder with Pinot Noir, Raisins and Carrot Puree

Braised Lamb Shoulder with Pinot Noir, Raisins and Carrot Puree

From: Chef Cory Schrieber, Wildwood Restaurant, Portland, OR.

Yield: 12 servings.

6 Tbsp. olive oil
6-9 lb. American Lamb shoulder roasts, trimmed, boned, tied, seasoned with salt and pepper
4 1 ⁄2 cups Pinot Noir
24-330 garlic cloves, chopped
15 rosemary sprigs
6 medium onions, thinly sliced
6 carrots, peeled and chopped

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