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Braised Lamb with Potatoes

FOOD & WINE Wine Club Braised Lamb with Potatoes FOOD & WINE Wine Club Braised Lamb with Potatoes
Lamb shoulder becomes incredibly tender and flavorful when slow-cooked with wine, stock, herbs and vegetables.
Servings: 4
Active Time: 30 minutes
Total Time: 4 hours
One 3-pound boneless lamb shoulder roast, well trimmed
Sal and freshly ground black pepper
2 tablespoons vegetable oil
4 slices of bacon, cut into 1-inch pieces
2 large onioins, thinly sliced
1 cup dry white wine
2 cups chicken stock or low-sodium broth
2 thyme sprigs
2 garlic cloves, unpeeled
1 bay leaf
4 Yukon Gold potatoes (1 1/2 pounds), peeled and sliced 1/2 inch thick
Chives for garnish
1. Preheat the oven to 375°. Season the lamb with salt and pepper and roll it into a neat roast. Tie the roast at 1 1/2-inch intervals.

2. In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add the lamb and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the lamb to a plate and pour off the fat in the casserole.

3. Add the remaining 1 tablespoon of oil to the casserole and add the bacon. Cook over moderate heat, stirring a few times, until the bacon is lightly browned, about 3 minutes. Add the onions and cook, stirring a few times, until softened. Add the wine and boil over high heat until slightly reduced, about 2 minutes. Add the stock, thyme, garlic and bay leaf. Return the lamb to the casserole along with any accumulated juices. Cover with a sheet of parchment paper and the lid. Braise in the oven for 1 hour.

4. Remove the casserole from the oven and transfer the lamb to a plate. Nestle the potatoes into the liquid. Turn the lamb over and set it on top of the potatoes. Replace the parchment and the lid and bake for 1 1/2 hours, until the lamb and potatoes are very tender.

5. Transfer the lamb to a board, cover with foil and let rest for 15 minutes. Discard the thyme sprigs and bay leaf and season the braising liquid with salt and pepper. Discard the strings and cut the lamb into thick slices. Serve with the potatoes and braising liquid, garnished with chives. —David McMillan and Frédéric Morin