Braised Lamb Shoulder, Bistro-Style

Ingredients:

2 – 3 lbs lamb shoulder
1 large onion, coarsely chopped
2 garlic cloves, minced
1/2 bunch fresh thyme or 2 tsp dried thyme
3 fresh rosemary sprigs or 2 tsp dried rosemary
28 oz can diced tomatoes, including juice, or 4 to 6 fresh tomatoes coarsely chopped
1 cup dry red wine
1 1/4 cups beef broth
1 tsp salt
1 tsp freshly ground black pepper
3 medium-size parsnips, peeled
3 medium-size potatoes, peeled
3 or 4 large carrots, peeled

To prepare:

Preheat oven to 450F.
Place lamb in a large, wide ovenproof pan or baking dish with a tight-fitting lid.
Coarsely chop onion and mince garlic. Sprinkle over meat. If using fresh herbs, tie together with string so they can easily be removed.
Place beside lamb. If using dried herbs, crumble over lamb.
Add tomatoes and their juice, wine, beef broth, salt and pepper.
Bake, covered, in center of 450F oven for 30 minutes.
Reduce temperature to 350F and continue baking another 30 minutes.
Meanwhile, slice parsnips and carrots into 1-inch pieces. slice potatoes into thick wedges.
Once lamb has cooked 1 hour, turn over and tuck veggies around it.
Continue baking, covered, until meat and veggies are fork-tender, about 1 hour or more.
Remove from oven, discard fresh herbs.
Place roast on cutting board or serving platter to rest loosely covered with foil 10 minutes before slicing.

To thicken sauce:
Scoop out one-quarter of veggies and sauce, leaving the rest in pan.
Place in food processor and purée until smooth.
Return to pan and stir in at medium heat on stovetop and stirring often until hot.
Serve roasted lamb slices with veggies and sauce spooned overtop.

Prep and cook time 2 1/2-3 hours.

Note:
Adjust seasoning for pasture-raised, delicately flavored lamb from Shepherd Song Farm.

Provides 2-4 servings per pound