The Cold Shoulder

 

So called because we love to eat it sliced, cold on sandwiches the next day.  And because I get the cold shoulder if there isn't enough left over for that purpose!

3-5lb Garden of Eden Farms lamb shoulder roast

1 cup water

1 cup red wine

2 large onions, sliced

2 cloves garlic, whole

1/2 cup dried plums (although my kids like raisins better)

Four cups starchy root vegetables of your choice- try carrots, parsnips, turnips, rutabaga, beets (turns the whole thing purple!)

Brown roast on all sides on the stove top in a pot big enough to comfortably yet snugly hold it. Add the water and wine, garlic and onions; reduce heat to medium low and simmer 20 minutes per pound.  Add sliced vegetables, simmer an additional 20 minutes.   Remove roast and let rest while placing veggies on platter or plates.  Stir pot liquor and add dried fruit, letting fruit plump while slicing the now cool enough to handle meat.  Serve meat and veggies steaming hot with sauce poured over and hot cornbread to sop up every last tasty drop.