- 1 whole lamb shoulder
- 750 cc (1 bottle) white wine
- 1 carrot
- 1 white onion
- 2 celery stalks
- 2 bay leaves
- Salt and pepper the lamb shoulder before sealing in oil on both sides until golden brown. Set aside.
- Dice up the vegetables in large cubes of one or two centimeters. Add them and the white wine to the same pot the lamb was sealed in, reducing until all the alcohol evaporates.
- Place this mixture and the lamb shoulder in a baking dish and bake for 1.5 hours at 180 degrees Celsius. Once cooked, blend the vegetables and liquids until smooth, seasoning as needed.
- Pour the sauce over the lamb right before serving.
Primus Cabernet Sauvignon
Peruvian chef and entrepreneur Emilio Peschiera opened Carneros a year ago, following restaurants El Otro Sitio and Emilio (now closed). Located in BordeRío, the restaurant specializes solely in the flavors of Patagonia. Its menu highlights products such as fresh caught king crab, buttery glacial scallops and Pejerrey fish from the Strait of Magellan, among other delicacies. However, the star entrees feature lamb, prepared on the barbecue, braised or roasted, just like this recipe of roasted lamb shoulder in white wine. It’s perfect for enjoying these cold days alongside a glass of Primus.