Wine-Braised Lamb Shoulder - Andrew Zimmern

Ingredients

• 1 boneless, trimmed shoulder of baby lamb, weighing approximately 2 1/2 pounds
• 3 cups red wine
• 1 cup water
• 2 cups pearl onions, peeled
• 1 tablespoon black peppercorns
• 6 pieces allspice
• 1 bay leaf
• 1/2 pound mushrooms, halved
• 1/2 pound sliced carrots
• 6 garlic cloves
• 4 tablespoons vegetable oil