Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and SIREN’S CALL Viognier


1 1/2 tablespoons butter

4 cups chopped onion (about 1 pound)

6 garlic cloves, crushed

2 pounds lamb shoulder, trimmed and cut into 1 1/2-inch pieces

3 cups of SIREN’S CALL Viognier

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons chopped fresh rosemary

1/2 pound small red potatoes, halved

1/2 pound turnips, peeled and cut into 1-inch cubes

1/2 pound carrots, peeled and cut into 1-inch pieces

1/2 pound asparagus, trimmed and cut into 2-inch piece



1. Melt butter in a Dutch oven over medium-high heat. Add onion to pan; sauté 4 minutes. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Add half of lamb to pan; sauté 4 minutes or until browned. Remove from pan; add to onion mixture. Repeat procedure with remaining lamb.


2. Add SIREN’S CALL Viognier to pan, scraping pan to loosen browned bits. Return lamb mixture to pan; add salt and pepper. Combine oregano, parsley, and rosemary. Add half of herb mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potatoes, turnips, and carrots to pan. Cover and cook 40 minutes or until tender. Add asparagus; cook 5 minutes or until asparagus is tender. Stir in remaining herb mixture.


Bon Appétit