Braised Lamb Shoulder with Rose, Turnips, and Pistachios

Braised Lamb Shoulder with Rose, Turnips, and Pistachios
Braised Lamb Shoulder with Rose, Turnips, and PistachiosMatt Taylor-Gross

This recipe comes from Sam Smith of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine.

What You Will Need