This is a fantastically flavorful way to prepare lamb. It takes some preparation and planning, but is worth the effort.


  • 2-½ lbs. trimmed boneless lamb shoulder, cut into 2" pieces
  • 1 cup dry white wine
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, sliced
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 3 fresh rosemary sprigs , OR 1 tsp dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups beef stock or canned beef broth


1. Place first 10 ingredients in large bowl, mix well, cover and refrigerate 18 to 24 hours, turning occasionally.
2. Preheat oven to 425°F. Place lamb and marinade in roasting pan, pour beef stock over, cover and roast until very tender, about 2 hours. Reduce oven to 350°F. Transfer lamb to bowl with slotted spoon, deglaze the pan with more beef stock, strain the drippings into saucepan, pressing vegetables to get as much as possible.
3. Use a degreasing cup to separate the fat, then boil the liquid to reduce to 3/4 cup, about 30 minutes.
4. Return lamb and sauce to roasting pan, turn lamb to coat evenly, then bake for about 20 to 30 minutes until very tender, and sauce turns into glaze. Garnish with rosemary sprigs and serve.

Baked Goods, Lamb
MacGourmet downloadRoast Lamb with Balsamic Vinegar. To import, drag image to your MacGourmet recipe box.