Braised Lamb Shoulder with Red Wine & Saskatoons

Looking for more lamb recipes?  Check out Alberta Lamb.


  • 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


  1. 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.
  2. 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.
  3. Cover and braise in a 350F oven for 2 hours. Serve over creamy mascarpone mashed potatoes and steamed vegetables.

Source: Alberta Lamb