I needed something new…something easy, elegant & delicious to try.  I came across a recipe for braised lamb shoulder…I HAD to try it…immediately.  I frolicked over to Whole Foods to purchase lamb shoulder…

Unfortunately – I was too busy talking to my dinner date that I really didn’t document the outcome.  I can tell you…this dish was delicious!  Please enjoy the recipe below:

Braised Lamb Shoulder
Adapted from Rachel Ray

Ingredients:

• one 3/12 to 4 pound trimmed lamb shoulder (cut into 2 inch chunks)
• salt & pepper
• 2 tbsp. EVOO
• 1 cup of white wine
• 1 large onion – chopped
• 4 cloves garlic, sliced
• 1/4 cup tomato paste
• 1 cup red wine
• 1 cup chicken broth
• 3 sprigs fresh type + more for garnish

Directions: 

• season lamb w/salt & pepper.  In a large dutch oven, heat olive oil.  
• add lamb & cook, turning occasionally – until browned.  After about 10minutes, transfer to a plate.
• add 1/2 cup white wine to the pot (scrape up any browned bits). Add onion & garlic, cook until softened.
• stir in the tomato paste, remaining white wine, red wine, chicken broth & 3 thyme sprigs.
• return lamb & any juices to the pot – bring to a boil.
• lower the heat – cover & simmer until the lamb is tender & sauce has thickened (about 2 – 2 1/2 hours)
• garnish w/thyme sprigs
• ENJOY!

My Notes:
– I used a Pinot Grigio & a Cabernet Sauvignon for my wines
– I decided to serve my lamb w/buttered potatoes & garlic green beans
– I bought lamb shoulder chops & cut it myself (worst idea ever)

So tasty.