White Wine-Braised Lamb Shoulder with Red Wine Jus
- One 6-pound boneless lamb shoulder roast, tied with kitchen string at 1-inch intervals
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 bottles (750 ml each) light, dry white wine, such as Pinot Grigio or Muscadet
- 1 quart water
- 2 large rosemary sprigs
- 2 large thyme sprigs
- 2 large marjoram sprigs
- 2 large sage sprigs
- 1 1/2 cups dry red wine, such as Syrah
- Preheat the oven to 325.
- Season the lamb with salt and pepper.
- In a large roasting pan set over 2 burners, heat 1/4 cup of the olive oil until shimmering.
- Add the lamb and brown it over moderate heat on 4 sides, about 7 minutes per side.
- Transfer the lamb to a large plate and pour off the fat from the roasting pan.
- Return the lamb to the roasting pan.
- Add the white wine and water and bring to a boil.
- Add the rosemary, thyme, marjoram and sage sprigs.
- Cover the lamb with parchment paper, then cover the pan with foil.
- Braise the lamb in the oven for 2 1/2 hours, or until very tender, turning it halfway through.
- Transfer the lamb to a cutting board and cover it with foil.
- Pour the braising liquid into a large saucepan and skim off the fat.
- Boil over high heat, skimming occasionally, until reduced to 4 cups, about 30 minutes.
- Meanwhile, in a medium saucepan, boil the red wine over high heat until reduced to 2/3 cup, about 7 minutes.
- Strain the reduced lamb-braising liquid into the red wine reduction.
- Add the remaining 2 tablespoons of the olive oil and boil over high heat until reduced to 2 1/2 cups, 10 to 15 minutes.
- Season with salt and pepper.
- Cut the strings from the lamb roast and discard.
- Slice the lamb 1/2 inch thick and transfer to plates.
- Ladle the jus over the lamb and serve right away.
lamb shoulder roast, salt, extravirgin olive oil, bottles, water, rosemary sprigs, thyme, marjoram sprigs, sage, red wine
Taken from www.foodandwine.com/recipes/white-wine-braised-lamb-shoulder-with-red-wine-jus (may not work)