Roasted Lamb Shoulder - Lidia

Name: Roasted Lamb Shoulder - Lidia
Ingredients: 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 ½ pounds each; 2 celery ribs, cut in 1-inch chunks (about 2 cups); 2 medium onions, cut in large chunks (about 3 cups); 3-inch piece cinnamon stick; 6 garlic cloves, crushed and peeled; 4 small branches fresh rosemary; 8 fresh sage leaves; ½ teaspoon coarsely ground black pepper; 1 teaspoon coarse sea salt or kosher salt, or more to taste; 2 cups dry white wine; ½ cup red wine vinegar; ½ cup extra-virgin olive oil; 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed (see headnote above)

lidiasitaly.com

Roasted Lamb Shoulder - a sweeter cut with melting cartilage, perfect for comforting meals. Try it at Lidià's restaurant or follow the recipe online. lidiasitaly.com (158 characters)

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Ingredients

6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 ½ pounds each
2 celery ribs, cut in 1-inch chunks (about 2 cups)
2 medium onions, cut in large chunks (about 3 cups)
3-inch piece cinnamon stick
6 garlic cloves, crushed and peeled
4 small branches fresh rosemary
8 fresh sage leaves
½ teaspoon coarsely ground black pepper
1 teaspoon coarse sea salt or kosher salt, or more to taste
2 cups dry white wine
½ cup red wine vinegar
½ cup extra-virgin olive oil
3 cups light stock (chicken, turkey, or vegetable broth), or more if needed (see headnote above)