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BRAISED LAMB SHOULDER
8 servings

Preheat the oven to 300°F.

Pat dry:

  • One 4- to 5-pound boneless lamb shoulder roast, rolled and tied

Season with:

  • 2 teaspoons salt
  • 1 teaspoon black pepper

Heat in a Dutch oven over medium-high heat:

  • 2 tablespoons vegetable oil

Add the lamb and brown on all sides. Remove the lamb from the pot and pour off all but 2 tablespoons of oil (add more oil if needed) and reduce the heat to medium. Add:

  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, diced
  • (1 small fennel bulb, chopped)

Cook, scraping up any browned bits, until the vegetables are softened, about 10 minutes. Add:

  • 2 cups dry red or white wine, beef or lamb stock, or a combination
  • 6 garlic cloves, smashed
  • (4 anchovy fillets, chopped)
  • 3 sprigs fresh oregano or marjoram or 1 teaspoon dried oregano or marjoram
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3-inch sprig fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon red pepper flakes
  • 1 bay leaf

Return the lamb to the pot and bring to a simmer over high heat. Cover, transfer to the oven, and cook until the meat is fork-tender, 2 to 2 ½ hours. Remove the meat from the pot and keep warm. Skim off the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Taste and adjust the seasonings. Cut the strings from the meat and serve it in chunks or slices, with plenty of sauce.

Meat