Braised Shoulder of Lamb
with Pinot Noir, Raisins and Carrot Purée
More Pinot Noir is always a good thing. Pinots have that earthy, black cherry flavor, which complements the fruit in the dish. The slight undercurrent of cinnamon in the wine works well with the spicy notes of the carrot purée.
--Chef CORY SCHREIBER.
Chef's Recipe Notes:
This preparation works well with a rolled and tied shoulder of lamb or lamb shanks. The carrot purée adds flavor and color and can be made while the lamb is braising.
Cory Schreiber - Executive Chef and Founder - Wildwood Restaurant & Bar.
Wildwood Restaurant & Bar