Long-Cooked Lamb Shoulder
Season, the night before if possible:
Bone-in lamb shoulder roast (3 to 4 pounds)
Fresh-ground black pepper
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 doves
3 savory branches
3 thyme branches
7 black peppercorns
1 chile pepper
Put the shoulder roast on top and pour in: 2 cups chicken broth or water
1/2 cup white wine
Cook uncovered in a 375-degree oven for about 2 1/2 hours. Check the level of liquid every once in a while and add more broth or water if it gets too low. After 1 1/2 hours, turn the shoulder over and cook for another 30 minutes. Turn once more and cook for 20 minutes, or until golden. The meat should be soft and tender, almost falling off the bones; if not, continue cooking, turning the roast every 20 minutes. When done, remove the lamb from the pan and pour the vegetables and liquid into a bowl. Skim off all the fat and discard. Pass the vegetables through a food mill and to the cooking liquid. Taste for seasoning adjust as necessary. The sauce can be with broth or water, if necessary. Cut or the meat off the bones and cut into large pieces. Reheat the meat in the sauce and serve.
• If you've cooked the shoulder ahead time, another way to reheat the meat is put it on the grill over a medium-hot which makes the outside crispy. Slice and serve with crispy potatoes and a salad.
• Make a lamb stew instead of a roast u . pounds lamb shoulder cut into 2-inch pieces. Brown the meat in olive oil over medium-high heat, and add it to the pan with the vegetables. Add the liquids, cover, and cook 325 degree oven until tender, about 2 1/2 hours.