- 3 to 3 ½ lb Moody’s boneless lamb shoulder*
- 1 large onion coarsely chopped
- 4 cloves garlic minced
- ½ bunch fresh thyme or 2 t dried thyme
- 3 sprigs fresh rosemary or 2 t dried rosemary
- 2 cans 14.5 oz diced tomatoes, including juice, or 4 fresh tomatoes coarsely chopped
- 1 cup dry red wine
- 1 ¼ cups beef broth
- 1 t salt
- 1 t freshly ground black pepper
- 3 medium parsnips
- 3 medium potatoes peeled
- 3-4 large carrots peeled or ½ lb of baby carrots
Preheat the oven to 450°.
Place lamb in a wide ovenproof saucepan or baking dish with a tight-fitting lid. Sprinkle the onion and garlic over the lamb. If using fresh herbs, tie together so they can be easily removed; place beside lamb. If using dried herbs, crumble over lamb. Add tomatoes and their juice, wine, broth, salt and pepper.
Bake, covered, in middle of 450° oven for 30 minutes. Reduce temperature to 350° and bake for another 30 minutes. Meanwhile, peel and slice parsnips into 1-inch pieces. Slice the potatoes into thick wedges. If using regular carrots, slice into 1-inch pieces. If using baby carrots, leave whole.
Once the lamb has cooked 1 hour, turn over and tuck veggies around it. Continue baking, covered, until meat and veggies are fork-tender, about 1 hour more. Remove fresh herbs.
Remove pan from oven; place meat on platter and cover with foil. To thicken the sauce, scoop out one quarter of the veggies and sauce, leaving the rest in pan. Place the scooped out veggies and sauce in a blender or food processor and purée until smooth. Return to pan and stir in over medium heat; stirring often until hot.
Platter the lamb, remove any string. Slice and spoon veggies and sauce over slices.
Bon appétit! Wine pairing: Lamb can handle a big wine. We suggest a bold red such as Cabernet Sauvignon, a Shiraz or Malbec.
*Ask the butcher to tie the lamb to prevent it from falling apart during cooking.