TE MANA LAMB SHOULDER
with Te Kairanga Pinot Noir
Watch the step by step video here
Serves 6-8
INGREDIENTS
1 bone-in shoulder of lamb
2 large carrots, peeled
1 large brown onion
2 sticks of celery
1 medium leek
1 bulb of garlic, cut in half
1 glass (200ml) of Te Kairanga Pinot Noir
1 bay leaf
1 sprig of thyme
3 Tbsp of olive oil
