1 Alberta Lamb shoulder – boned and rolled (talk nice to butcher)
3 tbsp olive oil
½ tsp crushed dried chilies
½ yellow onion - diced
1 medium carrot - diced
2 stalks celery - diced
1 cup dry red wine
2 cups beef broth
1 cup Saskatoon berries
2 tbsp liquid honey
salt and pepper to season
- To a heated pan add olive oil, rub shoulder roast with salt, pepper and chilies. Add roast to hot pan and sear until brown on all sides. Remove from pan – set off to the side.
- Add diced onion, celery and carrot to same pan and sauté until browned slightly. Deglaze with red wine followed by beef broth. Bring to a simmer and add Saskatoon berries and honey. Add salt and pepper to taste.
- Cover and braise in a 350F oven for 2 hours. Serve over creamy mascarpone mashed potatoes and steamed vegetables.
Recipe courtesy Chef Darren Nixon