- 8
Ingredients
- 4 lbs. lamb shoulder, bone and trimmed (reserve the bones)
- 3-4 Tbsp. olive oil
- 2 c. good chicken or veal stock
- 1 c. dry white wine
- 1 tsp. salt
- 4 heads garlic, crushed and left unpeeled
- bouquet garni
- Pepper
- finely chopped parsley
Preparation
Step 1
Cut the lamb shoulder into 3-4 oz. (large) pieces and dry them with a towel. Heat the oil in a large casserole over med. 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, de-glaze with a little of the wine, arrange 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 teh stock. Bring it back to a simmer, place a piece of parchment on top of the meat and cover the pan. Cook in a 375 degree overn for 1 1/2 hours to 1 hour 45 minutes. The meat should be very tender.
Transfer the meat to a serving platter and keep warm. Discard the bones. Remove the garlic from the pan and puree it through a food mill with a fine disc. Degrease the cooking liquid and reduce it to 1 1/2 cups. Stir in the garlic puree and taste for seasoning. Pour the sauce over the lamb and sprinkle with parsley.