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1
TO MARINATE THE LAMB Season lamb with salt and pepper and place in a large bowl.
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2
Add wine, white onion, carrot, fennel bulb, and celery.
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3
Cover and transfer to refrigerator; marinate for 24 hours.
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4
TO COOK LAMB Preheat oven to 300F.
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5
Remove lamb from marinade (reserving marinade and vegetables) and pat dry.
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6
Heat 2 tablespoons oil in a large Dutch oven over high heat.
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7
Add lamb shoulder, and sear until browned on all sides (about 5 minutes per side).
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8
Remove lamb; set aside.
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9
Transfer white onion, carrot, fennel bulb, and celery from marinade to Dutch oven and saute until lightly browned (about 3-5 minutes).
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10
Add marinating liquid and deglaze pan.
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11
Cook over medium heat until reduced by half.
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12
Return lamb to Dutch oven.
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13
Add 3-4 quarts stock to cover lamb and bring to a boil.
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14
Add a tied bunch of thyme, bay and mint stems, cover with a tight-fitting lid and transfer to the oven.
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15
Cook until tender about 3.5 hours.
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16
TO FINISH LAMB Discard vegetables and herbs from the braise.
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17
Place Dutch oven on the stove over medium heat and continue to baste the lamb while preparing clams.
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18
TO COOK CLAMS Heat 2 tablespoons oil in saute pan over medium heat.
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19
Add crushed garlic cloves and sizzle until garlic is fragrant and starts to brown.
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20
Add clams and wine.
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21
Cover and steam until all of the clams open (3-4 minutes), add 1/2 cup of reduced lamb jus from the braise and remove from heat.
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22
TO SERVE Transfer lamb shoulder to a serving dish and top with clams.
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23
Toss red onion, pickled peppers and mint leaves to combine and scatter over the lamb and clams.
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24
Finish with lemon zest and a squeeze of lemon juice.
