Slow Roasted Lamb Shoulder And Root Vegetables Recipe

Ingredients For Slow Roasted Lamb Shoulder And Root Vegetables Recipe

• 1 tablespoon Olive oil
• 3.5 pound Bone in lamb shoulder, with fat cap
• Salt and pepper
• 3 cup Beef broth
• 4 Garlic cloves, sliced
• 2 sprig Sage
• 1 Bundle fresh thyme, tied with a string
• 2 Dried bay leaves
• 4 Carrots, scrubbed
• 3 Medium parsnips, peeled
• 1 pound Small white or red potatoes, scrubbed
• 3 Small onions, trimmed
• 1 cup White wine
• sprig Herb sprigs for garnish
• 1 tablespoon Flour
• 0.5 cup Broth, water or wine, as needed