-
1
Season, the night before if possible: Bone-in lamb shoulder roast (3 to 4 pounds) with: Salt, Fresh-ground black pepper.
-
2
In a heavy earthenware dish or roasting pan that just accommodates the roast, combine: 4 medium tomatoes or one 14.5-ounce can organic whole peeled tomatoes, cored and coarsely chopped, 2 medium onions, peeled and coarsely chopped, 2 carrots, peeled and coarsely chopped, 5 garlic cloves, 3 savory branches, 3 thyme branches, 7 black peppercorns, 1 chile pepper.
-
3
Put the shoulder roast on top and pour in: 2 cups chicken broth or water, 3/4 cup white wine.
-
4
Cook uncovered in a 375F oven for about 2 1/2 hours.
-
5
Check the level of liquid every once in a while and add more broth or water if it gets too low.
-
6
After 1 1/2 hours, turn the shoulder over and cook for another 30 minutes.
-
7
Turn once more and cook for 20 minutes, or until golden.
-
8
The meat should be soft and tender, almost falling off the bones; if not, continue cooking, turning the roast every 20 minutes.
-
9
When done, remove the lamb from the pan and pour the vegetables and liquid into a bowl.
-
10
Skim off all the fat and discard.
-
11
Pass the vegetables through a food mill and return to the cooking liquid.
-
12
Taste for seasoning and adjust as necessary.
-
13
The sauce can be thinned with broth or water, if necessary.
-
14
Cut or pull the meat off the bones and cut into large pieces.
-
15
Reheat the meat in the sauce and serve.
-
16
If youve cooked the shoulder ahead of time, another way to reheat the meat is to put it on the grill over a medium-hot fire, which makes the outside crispy.
-
17
Slice and serve with crispy potatoes and a salad.
-
18
Make a lamb stew instead of a roast using 3 pounds lamb shoulder cut into 2-inch pieces.
-
19
Brown the meat in olive oil over medium-high heat, and add it to the pan with the vegetables.
-
20
Add the liquids, cover, and cook at 325F until tender, about 2 1/2 hours.
