Gluten-Free Lamb Shoulder Braised with Rosemary and Garlic

Ingredients

• 500 g bone-in lamb shoulder, cut into 2 large pieces
• 2 carrot, cut into thick batons
• 1 yellow onion, sliced
• 5 garlic, cloves, lightly crushed
• 2 sprigs fresh rosemary
• 1 tbsp olive oil
• 1 tsp fine salt
• 120 ml dry white wine
• 180 ml water
• 1 tbsp flat-leaf parsley, chopped
• ½ tsp lemon zest, finely grated

Method

1. Salt the lamb, then brown deeply in hot olive oil.
2. Add onion and garlic; soften until fragrant and lightly golden.
3. Stir in wine and scrape up the browned bits.
4. Add carrots, rosemary, and water; cover and braise gently until tender.25 min timer
5. Uncover and simmer until the juices are thick and coat the lamb.10 min timer
6. Scatter parsley and lemon zest over the braise before serving.