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A Cooking Adventure with Thom

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Shoulder of Lamb

Braised in Chianti

Sheep's Creek Farm Lamb Recipes

(From Molly O'Neill, in the New York Times Magazine, 12 April 1998. The recipe is by Paul Bertolli, chef at Alice Waters' Chez Panisse in Berkeley, California. Contributed by D. DelBoca <>.)
Servings:  6

Lamb Shoulder Braised in Chianti 

Can be made a day in advance and gently rewarmed.


3 pounds spring lamb shoulder, cut into ½ inch cubes.
3 tablespoons olive oil
1 carrot, peeled and finely diced
1 small stalk celery, finely diced
1 shallot, peeled and diced
1 head garlic, cloves peeled
3 sprigs fresh thyme
2 tablespoons flour
1 bottle Chianti
1 teaspoon red-wine vinegar
Salt and freshly ground black pepper to taste

Cooking Method

Salt and pepper the lamb.

  1. Warm the olive oil in a wide-bottomed pot. 

  2. When the oil is very hot, add the lamb. 

  3. Brown the meat well on all sides over medium heat for 10 minutes.

  4. Remove from the pan.

  5. Add the carrot, celery, shallot, garlic and thyme and cook  

  6. Add the meat to the pan and stir in the flour. 

  7. Cook over medium-low heat for 5 to 8 minutes.

  8. Raise the heat to high, add the Chianti and bring to a boil. 

  9. Reduce the heat and simmer, covered, for 2 hours.

  10. Remove the meat from the sauce, discard the thyme and purée the sauce in a food processor. 

  11. Return the meat to the sauce, stir in the vinegar and serve.

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