Lamb Shoulder Braised with Spring Vegetables, Green Herbs, and White Wine

1½ tbsp. butter
4 cups chopped onion
6 garlic cloves, crushed
2 lbs. lamb shoulder, trimmed and cut into pieces
3 cups fruity white wine
1 tsp. salt
1/2 tsp. white pepper
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
1/2 lb. small red potatoes, halved
½ lb. turnips, peeled and cut into cubes
1/2 lb. carrots, peeled and cut into pieces
1/2 lb. asparagus, trimmed and cut into pieces

Melt butter in a Dutch oven over medium-high heat. Add onion to pan; sauté 4 minutes.
Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl. Add
half of lamb to pan; sauté 4 minutes or until browned. Remove from pan; add
to onion mixture. Repeat procedure with remaining lamb.

Add wine to pan, scraping pan to loosen browned bits. Return lamb mixture to
pan; add salt and pepper. Combine oregano, parsley, and rosemary. Add half
of herb mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1½
hours or until lamb is tender. Add potatoes, turnips, and carrots to pan.
Cover and cook 40 minutes or until tender. Add asparagus; cook 5 minutes or
until asparagus is tender. Stir in remaining herb mixture.

8 servings