Ingredients

6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each

2 celery ribs, cut in 1-inch chunks (about 2 cups)

2 medium carrots, 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

1/2 teaspoon coarsely ground black pepper

1 teaspoon coarse sea salt or kosher salt, or more to taste

2 cups dry white wine

1/3 cup red wine vinegar

cup extra-virgin olive oil

3 cups light stock (chicken, turkey, or vegetable broth), or more if needed

Recommended Equipment:

• A large, heavy-duty roasting pan, 17 by 20 inches preferred
• Aluminum foil

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...

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