Alberta Lamb Shoulder Braised in Red Wine and Saskatoons

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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.

Recipe courtesy Chef Darren Nixon

Shoulder Oven/Slow-Cooker Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522