I paired this recipe to the Aucala Red because the fruit from the garnacha grape and the rustic style of the carignan grape are a great match to the succulent slow cooked lamb which I think has a fruity and earthy flavor.


Every time I make this I wonder why I don't make it more often because it's super easy. The hardest part of making this dish is peeling the garlic, which isn't hard at all.


Oh, and don't let the garlic scare you! The sharpness of the garlic mellows out during the cooking process. I swear!


Serves 2

20-30 cloves garlic, peeled
3 tbsp flour
100 ml Tomato puree
400 ml veal or lamb stock
1 Lamb shoulder, trimmed
  olive oil (as needed)
  salt and pepper



Season lamb with salt and pepper. In a large, wide pan brown the lamb shoulder on all sides in olive oil over medium high heat.  Remove the lamb and add the garlic and the tomato purée. Cook gently for a few minutes and sprinkle in the flour. Whisk in the stock until everything is well combined.


Return the lamb to the pan and cover with a tightly fitting lid. I covered the pan with tin foil and then placed the lid on top to make sure it had a really tight fit. Simmer at a very low temperature until the meat is cooked. Check the pan from time to time and add more stock if the sauce is getting dry, or salt and pepper, if necessary.


This pairs great with seasoned roasted potatoes (which you could just add to your pan to cook with the lamb if it is big enough!) or whipped polenta with fresh herbs.


But if you are lazy, like me, just serve it with a nice salad and some good crusty bread to mop up the sauce.


Background Music: Seven Nation Army by The Whit Stripes