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Ingredients
- 4 lbs. lamb shoulder, bone and trimmed (reserve the bones)
- 3-4 Tbsp. olive oil
- 1 c. dry white wine
- 2 c. good chicken or veal stock
- 1 tsp. salt
- pepper
- 4 heads garlic, crushed and left unpeeled (or more depending on amount of lamb)
- bouquet garni
- finely chopped parsley
Details
Servings 8
Preparation
Step 1
Cut the lamb shoulder into 3 to 4 oz. pieces (which are rather large, which is intended). Dry them with a towel.
Heat the oil in a large casserole over medium heat and brown the pieces of lamb (don’t crowd) lightly on all sides, then do the same with the bones. Remove the lamb and bones from the pan, deglaze with a little of the wine.
Arrange the meat and bones in the pan, salt and pepper lightly, add the cloves of garlic, the bouquet garni and the remaining wine. Bring to a simmer on top of the stove, then add the stock.
Bring it back to a simmer, place apiece of parchment paper on top of the meat and cover with a lid.
Cook in a 375 oven for 1 1/2 to 1 3/4 hours. The meat should be very tender.
Transfer the meat to a serving platter and keep warm. Discard the bones. Remove the garlic from the pane and puree it through a food mill fitted with a fine disk. Degrease the cooking liquid and reduce it to concentrate its flavor (you should have 1 1/2 cups). Stir in the garlic puree and taste the sauce for flavoring.
Pour the sauce over the lamb, sprinkle with parsley and serve.
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