Serves 4-6

3 ½ -4 lbs boneless lamb shoulder, tied

salt and pepper

4 tbsps olive oil

1 cup diced carrots

1 cup diced onion

4-6 cloves garlic, finely minced

2 bay leaves

1 ½ cups red wine

2 cups chicken broth

2 tbsps each of fresh chopped rosemary, thyme and oregano or 2 tsps each of dried


Preheat oven to 300F

Heat 2 tbsps of the olive oil in a large ovenproof pan or Dutch oven over medium high heat. Season the lamb with salt and pepper and brown on all sides. Remove the lamb and reserve. Add the remaining olive oil. When hot add the carrot, onion, and cook stirring frequently for 5-6 minutes. Add the garlic, rosemary, thyme and oregano and cook 2 minutes more. Add the bay leaves and wine and simmer for 4-5 minutes, stirring g the bottom of the pan to scrape up any browned bits. Return the lamb to the pan and add the chicken broth. Cover the pan and place I the heated oven for 1 ½ – 2 hours. Remove the lid and braise uncovered for 45 minutes more.

Remove lamb from the braising liquid and set on a carving board covered to keep warm. Strain liquid and pour into a small saucepan. Let simmer until reduced by half and slightly thickened. Season with salt and pepper. Remove string and slice lamb into ½ slice\s or chunks and arrange decoratively on a platter. Ladle juice over top and garnish with some chopped parsley.

Serve with herbed orzo or roasted potatoes.

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