From: Chef Cory Schrieber, Wildwood Restaurant, Portland, OR. Yield: 12 servings. 6 Tbsp. olive oil 6-9 lb. American Lamb shoulder roasts, trimmed, boned, tied, seasoned with salt and pepper 4 1 ⁄2 cups Pinot Noir 24-330 garlic cloves, chopped 15 rosemary sprigs 6 medium onions, thinly sliced 6 carrots, peeled and chopped 3 cups raisins, divided 2 Tbsp. salt 1 Tbsp.freshly ground pepper 1 quart plus 3 1 ⁄2 cups chicken stockCarrot Puree: 3 lb. carrots, peeled and cut into 1” pieces 6 Tbsp. ...
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