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Epaule d'Agneau au Vin (Lamb au Vin)

Epaule d'Agneau au Vin (Lamb au Vin) Recipe

  • 1 4.8 pound whole lamb shoulder roast (bone-in)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons Extra-virgin olive oil (I used Georgia Olives Farm olive oil)
  • 2 large cloves garlic, thinly sliced
  • 1/4 cup 18-month Bentons Smoky Mountain Country Ham, diced
  • 3 carrots, cut into 1-inch pieces
  • 4 cipollini onions, peeled
  • 4 large shallots, peeled
  • 1 clove garlic, minced
  • 2 cups Pinot noir or Burgundy wine
  • 1 cup homemade chicken stock or low-sodium chicken broth (I used homemade stock)
  • 1 can (15 ounces) diced tomatoes, drained
  • 1 teaspoon chopped, fresh rosemary
  • Few sprigs fresh lemon thyme
  • 1 large fennel bulb, trimmed and rough chopped
  • Sea salt & freshly ground pepper, to taste
  • Optional - A cornstarch and water slurry, for thickening
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