RUSTIC-CUT ROASTED LAMB SHOULDER

Rustic-Cut Roasted Lamb Shoulder image

Yield makes 6 servings

Number Of Ingredients 13

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Ingredients

3 1/2 pounds lamb shoulder (with bones), cut into 2-inch pieces (see opposite)
2 ribs celery, trimmed and chopped roughly (about1 1/2 cups)
2 large carrots, peeled, trimmed, and chopped roughly (about 1 1/2 cups)
1 large onion, peeled and quartered
3 bay leaves
3 sprigs fresh rosemary
1 cup dry white wine
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt
Freshly ground black pepper
2 cups Chicken Stock (page 74) or canned reduced-sodium chicken broth
1/4 cup dried porcini mushrooms

Steps:

Toss all ingredients except the stock and dried porcini together in a bowl large enough to hold them comfortably. Cover and refrigerate overnight, tossing several times. Let stand at room temperature 1 hour before roasting.
Bring the stock to a boil in a small saucepan. Remove from the heat, toss in the porcini, and let steep until softened, about 20 minutes. Scoop out the porcini and rinse them lightly to remove sand and grit. Strain the soaking liquid through a coffee filter, or carefully pour it off into a small bowl, leaving the sediment behind.
While the mushrooms are soaking, preheat the oven to 475° F. Turn the lamb and marinade ingredients into a roasting pan large enough to hold them in a single layer. (A 16 × 13-inch roasting pan works well.) Add the mushrooms and their soaking liquid. Cover with aluminum foil and roast 30 minutes.
Remove the foil, season lightly with salt and pepper, and roast until the meat is tender, about 1 hour. Turn the pieces of lamb and baste them several times as they cook.
Using a slotted spoon, transfer the meat to an ovenproof serving dish. Set the roasting pan over high heat, bring the liquid in the pan to a boil, and boil until the liquid is slightly syrupy, about 15 minutes. Strain the juices into a bowl, pressing on the vegetables to extract as much liquid from them as possible. Spoon off the fat from the surface of the juices and pour the remaining liquid over the meat. Return the lamb to the oven and roast, turning the meat frequently, until very tender and well browned all over, about 15 minutes.