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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees. Season lamb all over with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes. Remove lamb; set aside. Pour out any excess oil, and discard. Add remaining tablespoon oil and heat over medium-high heat. Stir in garlic, celery, carrot, onion, herbs, nutmeg, and cloves. Season with salt and pepper. Cook for 1 minute. Return lamb to Dutch oven. Add wine and tomatoes. Bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 2 1/2 to 3 hours.

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  • Remove from oven. Transfer lamb to a platter, and keep warm. Make sauce: Place the Dutch oven over low heat, and cook the liquid until it has reduced and thickened, about 3 minutes. Remove twine from lamb, and slice; serve with sauce.

Reviews (1)

43 Ratings
  • 5 star values: 5
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 12
  • 1 star values: 0
Rating: Unrated
02/15/2011
This is the best Martha recipe I have had in ages! It's absolutely perfect! The rosemary, thyme and tomatoes are a wonderful compliment to the lamb. It made for a wonderful Valentine's Day/His birthday (yes, same day!) dinner.