When cooking with wine, don't just grab the lowest price wine you can find. The rule of thumb is is you won't drink it, don't cook with it.
1 (7 to 9 pound) bone-in lamb shoulder
5 clover garlic, sliced
3 sprigs fresh rosemary
3 tablespoons kosher salt
1 tablespoon freshly ground black peppper
3 large onions, cut into large chunks
1 (750-ml) bottle white wine, divided
Preheat oven to 425℉.
Using the tip of a sharp knife, make 1/2-inch deep cuts in lamb shoulder. Place 2 slices of garlic and 4 rosemary needles in each cut. Rub lamb with kosher salt and pepper.
In a large cast-iron pan, spread onion in a single layer. Place lamb on top of onion.
Bake for 15 minutes. Reduce oven temperature to 325℉, and pour half of the wine over lamb. Bake for 30 minutes more; pour remaining wine over lamb, and bake until joints between bones have loosened a bit and move , about 2 1/2 hours more. (Alternatively, the lamb can be tested by inserting a skewer into the thickest portion. If skewer is met with a little of resistance, lamb is ready.) Add a little water or broth to onion as needed to prevent it from buriing.
Let lamb stand for at least 30 minutes before serving
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
