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bone celery carrots onion white wine olive oil balsamic vinegar rosemary freshly ground pepper salt beef stock
Viewed: 28 - Published at: 8 years agoIngredients
- 5-pound baby lamb shoulder with bone, cut into 2" cubes
- 2 ribs celery, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 large onion, sliced
- 1 cup dry white wine
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 small sprigs fresh rosemary
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2 cups beef stock
Method
- In a large bowl, toss all ingredients except the beef stock until well blended.
- Cover and refrigerate 24 hours, tossing occasionally.
- Preheat the oven to 425F.
- Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat.
- Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
- Reduce the oven temperature to 350F.
- Remove the lamb from the pan and set it aside.
- Skim and discard as much fat as possible from the pan liquids.
- Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups.
- Transfer the meat to a smaller roasting pan and strain the reduced sauce over it.
- Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 3040 minutes.
- Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce.
- Transfer the lamb to a serving platter and spoon the sauce over it.
- Recommended wineI like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.
