Lamb’s shoulder and a Cannonau from Sardinia – by Whisper Vines & Enrica Rocca

 In Recipes & Pairings

Did you miss our recipes in collaboration with the chef Enrica Rocca? This week, to celebrate our wine of the week – a bold Cannonau made by Gabbas winery – she suggested a great recipe, the lamb shoulder Mediterranean style! Why? Because Cannonau, from Sardinia, is a kind of wine that brings you all the flavours of the Mediterranean scrub, from the myrtle, rosemary to the pine tree and nothing is as good as a tasty lamb flavored with these kind of aromas to enjoy this wine.

lambHow to make it:

Preheat the oven at 200°.

Heat the oil on the stove in a large oven dish until hot and then seal the shoulder on all sides until it is of a nice golden color.

Season with pepper and not too much salt as the capers and anchovies are salted already.

Add the olives, capers, anchovies, garlic, oregano, tomatoes, wine and water and place in the oven with a heavy lid.

Cook for 1 hour, then open the pan, turn the meat, check for liquids and add more if necessary. Let cook for an extra hour.  The meat should now fall off the bones.

Remove the shoulder if there is too much liquid and reduce the gravy on the stove till obtaining a thick, rich gravy. Carve the meat and place on a serving dish. Cover with the sauce.

gabbaslilove copiaWhat else you need to do? Pour the wine, the Cannonau by Gabbas winery. This wine is perfect for a lamb shoulder which naturally sweet, tasty and fat. Matching this wine with this recipe will bring you directly into the Mediterranean atmosphere. From this pairing will arise a third flavour made of all the elements like the pine tree, myrtle and rosemary with a pleasing smoothness. We are really struggling in finding something more appealing than this recipe – with this wine of course – to be enjoyed during this cold park of the year.


1 shoulder of lamb on the bone

20 mils olive oil

1 handful of capers possibly  preserved in salt, washed

20 boned olives

4 anchovy fillets

3 garlic cloves

2 tbs. good quality dried oregano

30 cherry tomatoes cut in half

2 glasses dry white wine

1 glass water

sea salt and black pepper to taste

Preparation Time:

15 minutes, serves 4 people

For a shoulder of lamb with herbs seal the meat and add fresh rosemary, thyme, garlic, 1 1⁄2 glasses of dry white wine and 3

glasses of water before putting in the oven. Cooking times and method are the same.


Enrica Rocca’s website

Our Cannonau



Photo Credits:

Chris © 

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