Highland Nacallan Dalore Park Recipe

Prepare the Lamb

Trim excess fat from the lamb shoulder, then cut it into large chunks.

Chop Vegetables

Dice the onion, chop the carrots and celery into bite-sized pieces, and mince the garlic.

Sear the Meat

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb chunks and sear on all sides until browned, about 5-7 minutes. Remove and set aside.

Sauté the Vegetables

In the same pot, add the diced onion, chopped carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Liquid and Seasoning

Return the seared lamb to the pot. Add beef broth, thyme, bay leaves, salt, and black pepper. Stir well.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.

Garnish and Serve

Remove the bay leaves. Serve the Highland Nacallan Dalore Park hot, garnished with chopped parsley and lemon wedges on the side.