Lamb shoulder has great flavor and becomes tender when braised. Most markets sell boneless lamb shoulder roasts rolled and tied; the irregularly shaped shoulder bones are difficult to manage when it comes time to carve. If you prefer a bone-in shoulder roast for more flavor, cook it until the meat falls off the bone.
Preheat the oven to 425┬░F.
Pat dry:
1 lamb shoulder (4 to 5 pounds boneless, or 8 to 9 pounds bone-in), rolled and tied for easy carving
Season with:
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat in a Dutch oven over high heat:
2 tablespoons olive oil
Add the lamb and brown on all sides. Remove the lamb from the pan, reduce the heat, and remove all but 2 tablespoons fat from the pan. Add:
1 medium onion, diced
1 celery rib, diced
1 carrot, peeled and diced
1 small turnip or parsnip, peeled and diced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 to 1 teaspoon mixed spices, such as ground coriander, ground cumin, turmeric, saffron, fenugreek, and/or curry powder
Cook slowly, scraping up any browned bits, until starting to soften, about 10 minutes. Meanwhile, bring to a boil in a saucepan over high heat:
2 cups of beef stock, lamb stock, or vegetable stock
1 cup tomato puree
Return the lamb to the pan with the vegetables. Add the boiling stock mixture along with:
1 bay leaf
Cover the pan, bring to a simmer, and place in the oven. Immediately reduce the oven temperature to 325┬░F and cook until the meat is fork-tender, 2 to 2 1/2 hours (up to 3 1/2 hours if bone-in). Remove the meat from the sauce and keep warm. Skim off the fat from the surface of the sauce. Taste and adjust the seasonings. Cut the strings from the meat and serve it in chunks or slices with plenty of sauce. If desired, serve with:
