Ingredients

6 pound lamb shoulder, cut by a butcher into 4 very thick chops
2 ribs celery, cut in 1-inch chunks (about 2 cups)
2 medium carrots, 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 black pepper, coarsely ground
1 teaspoon Coarse sea salt, or kosher salt, or more to taste
2 cups dry white wine
⅓ cup red wine vinegar
½ cup extra-virgin olive oil
3 cups light stock, vegetable, turkey, or chicken, or more if needed

Description

Everybody Is Familiar With Lamb Chops And Leg Of Lamb - But How About The Shoulder? When Is That Used? Well, Here I Give You The Recipe For A Roasted Lamb Shoulder - And You Will See Why It Is My Favorite Cut For Roasting. The Meat Is Sweeter On The Blade

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