Lamb Shoulder with bitter greens and celery root

Serves 4 | Prep Time 20 min. | Cook Time 3-4 hours
This dish goes perfectly with our "Kathryn Hall" Cabernet Sauvignon

1.5 lb. lamb shoulder, trimmed, cut into 1 in pieces
2 ea. carrots, diced
1 ea. yellow onion, diced
2 ea. garlic cloves, sliced
8 oz. tomato puree
2 c. red wine
4 c. veal stock (may substitute beef broth)
2 T. flour
2 T. butter
1 T. olive oil
4 c. mixed bitter greens (radicchio, mustard, endive, chicory), chopped
1 ea. onion, diced
2 ea. garlic cloves, sliced
1 ½ c. chicken broth (may substitute water)
¼ t. chili flake
1 T. sherry vinegar
2 T. butter
Salt and pepper to taste
3 c. celery root, peeled and diced
½ c. whole milk
½ c. heavy cream
Salt and pepper to taste


  1. In a dutch oven over high heat, sear the lamb shoulder in olive oil in batches to caramelize meat.  Do not overcrowd the pan.  Once all the meat is seared caramelize onion, carrots and garlic in butter over medium heat.  Add flour and cook out flour for 2 minutes.  Add tomato puree and cook down to caramelize.  Add red wine and reduce by 2/3.  Add meat back to pan and add veal stock.  Bring to a boil, reduce to a simmer and gently braise in a 250˚ oven for 3-4 hour or until tender.
  2. To braise greens, sweat onion and garlic in butter in a large saucepan.  Add chili flake and mixed greens and begin to sweat greens.  Add broth and vinegar and cover.  Cook over medium heat until greens are wilted and the majority of the liquid is cooked out.  Season with salt and pepper.
  3. Place celery root in a medium sauce pan with 3 T. water and cook over medium high heat until the water has evaporated.  Add milk and heavy cream and cook over medium low heat until celery root begins to fall apart.  Transfer celery root into a blender and puree until smooth.  Season with salt and pepper,
  4. Remove braised lamb shoulder from liquid and strain sauce.  To serve: warm lamb in strained sauce and serve over celery root puree alongside braised greens.   

I am 21+ years old.