Italian · Dinner
Slow-Roasted Lamb Shoulder with Red Wine
Agnello all'Irpina
A Campanian Irpinian roast of lamb shoulder slow-cooked with red wine, garlic, rosemary, and the warming spice profile of cloves and bay typical of the Avellino mountains, served with the rich pan reduction and roast vegetables.
$$
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
28gCarbs
5gSugar
4gFiber
680mgSodium
110mgChol
Goes well with
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international
Instructions
1
Prep
Pat 560g lamb shoulder chunks dry. Season with 1 tsp salt and 0.5 tsp pepper. Smash 10 garlic cloves. Cut 4 carrots into 3cm batons, 400g potatoes into 3cm chunks, 2 red onions into wedges. Measure rosemary, bay leaves, cloves, juniper berries, red wine, stock, tomato paste, and parsley.
2
Sear
Heat 3 tbsp oil in a heavy ovenproof pot over medium-high heat. Brown lamb in two batches, 6 minutes each, until deeply coloured. Remove and set aside.
3
Bloom
Reduce heat to medium. Add garlic, rosemary, bay leaves, cloves, and juniper berries. Stir 60 seconds until fragrant. Add tomato paste, cook 1 minute until darkened.
4
Braise
Pour in red wine, simmer 4 minutes scraping up browned bits, until reduced by half. Return lamb, add warm stock, bring to a simmer. Toss vegetables with remaining 3 tbsp oil and 0.5 tsp salt. Add to pot, cover tightly. Transfer to 180°C oven, roast 90 minutes covered.
5
Crisp
Uncover pot. Increase oven to 200°C. Roast 25 minutes uncovered until lamb is fork-tender, vegetables are glazed, and sauce has reduced. Remove from oven, rest 5 minutes.
6
Plate
Discard rosemary stems, bay leaves, and cloves. Plate lamb with vegetables and pan sauce. Scatter chopped parsley and a pinch of flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) lamb shoulder
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10 garlic cloves
- 4 sprigs fresh rosemary
- 6 fresh bay leaves
- 6 whole cloves
- 2 tsp juniper berries
- 4 medium carrots
- 400g (14.1 oz) waxy potatoes
- 2 small red onions
- 400ml (1 3/4 cups) full-bodied red wine
- 400ml (1 3/4 cups) lamb or beef stock
- 90ml (1/3 cup + 2 tbsp) olive oil
- 2 tbsp tomato paste
- 2 tbsp flat-leaf parsley