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1
If it hasnt been trimmed already, remove any excess fat from the outside of the roast.
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2
Season the roast (if possible, a few hours ahead or the day before) with about 1 tablespoon salt, fresh-ground black pepper, and sage; rub the seasonings into the meat.
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3
Bring the meat to room temperature if it has been refrigerated and preheat the oven to 375F.
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4
Choose a heavy roasting pan or baking dish that will just hold the vegetables and roast.
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5
Put the vegetables and bay leaves in the pan, place the meat on top, and pour in the stock or water, which should come a quarter to a third of the way up the sides of the roast.
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6
Cook in the oven for 1 hour and 15 minutes.
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7
Turn the roast over and cook for another 30 minutes.
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8
Turn the roast again and return to the oven for 30 minutes more.
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9
Turning the meat allows it to alternately roast in the dry heat of the oven and stew in the simmering juices, which develops delicious flavors and textures.
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10
Check the level of the liquid during the cooking and add more if needed to maintain a consistent level.
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11
Cooking time will be 2 1/2 to 3 hours; when done, the meat should be fork-tender and almost falling off the bone and should offer little or no resistance when poked with a skewer or knife.
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12
Carefully remove the shoulder from the pan and let it rest at room temperature.
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13
Strain the sauce and skim well to remove the fat.
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14
Either discard the vegetables or push them through the strainer or pass them through a food mill and add them to the skimmed juices for a thicker, sweeter sauce.
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15
Taste the sauce and, if necessary, add salt and perhaps a splash of sweet vinegar.
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16
When the shoulder is cool enough to handle, remove the bones and cut the meat into thick slices.
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17
If it is to be served right away, gently reheat the sauce and meat; if not, refrigerate it in the pan and when ready to serve, reheat in the oven until the meat is just heated through.
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18
Serve the meat sprinkled generously with gremolata or freshly chopped herbs.
