Yield: 12 servings. 7 lb. American Lamb boneless shoulder, trimmed as needed, olive oil 4 cups yellow onions, diced 2 cups carrots, diced 1/4 cup garlic, smashed 1 bottle red wine 2 quarts canned tomatoes, drained and chopped 1 1/2 cups orange juice 2 herb bouquets of thyme, bay and rosemary as needed, chicken stock Cut the lamb shoulder into large cubes. Heat oil in skillet over medium-high heat. Sear and brown the lamb in batches. Place lamb into roasting pans. In the same pan that the ...

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