630 minutes
A succulent lamb shoulder roast, slow-cooked with an aromatic blend of vegetables, herbs, and a mix of broth and wine to create a tender and flavorful dish.
Bone-in Lamb Shoulder Roast, Seasoned with salt and black pepper
0 lb
to taste
to taste
Medium Tomatoes, Chopped
each
Medium Onion, Sliced
each
Carrots, Cut into chunks
each
Garlic Clove, Peeled
each
Savory Branches
each
Thyme Branches
each
Black Peppercorns
each
Chile Pepper
each
cups
cups
1. Season the Lamb
Generously sprinkle salt and fresh-ground black pepper over the lamb shoulder roast. Let it sit with the seasoning overnight in the refrigerator.
2. Prepare Vegetables and Herbs
Chop the tomatoes, slice the onions, and cut the carrots into chunks. Peel the garlic cloves and gather the savory and thyme branches, along with the black peppercorns and chile pepper.
3. Roast the Lamb
Preheat the oven to 375°F. Place the seasoned lamb shoulder into the dish with the prepared vegetables and herbs. Pour in the chicken broth and white wine. Roast in the oven for 2½ hours, turning the lamb every 30 minutes after the first 1½ hours.
4. Finish the Sauce
Once the lamb is tender and falls off the bone, remove it from the dish. Skim any excess fat from the cooking liquid and process the vegetables with a food mill to create a smooth sauce. Adjust the seasoning as needed.
5. Serve
Reheat the cooked lamb in the prepared sauce using a pot or pan. Serve the lamb shoulder warm with the sauce generously ladled over it.
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