Total Cooking Time: 2 hours
- For lamb:
- 1 (6-pound) bone-in lamb shoulder roast, tied
- 1 large head garlic, separated into cloves (about 12), peeled
- 1 1/2 tablespoons kosher salt
- 1 tablespoon grated lemon zest
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced fresh rosemary plus 1 sprig
- 1 tablespoon minced fresh thyme plus 5 sprigs
- 2 cups dry white wine
- 2 cups of water
- 2 tablespoons all-purpose flour
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- a heavy 6 1/2 – 7-quart nonreactive heavy pot with a tight-fitting lid, or a heavy-duty nonreactive roasting pan with heavy-duty foil.
- Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
- Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.Bring roast to room temperature (about 1 hour).
- Preheat oven to 350°F with rack in the lower third.
- Pour wine and water around the lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in the oven until tender but not falling off the bone, about 3 hours.
- Increase oven to 450°F and remove parchment, then braise lamb, covered with a lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
- Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in an uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
- Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.
We thank Epicurious for the recipe and the recipe link is – https://www.epicurious.com/recipes/food/views/rosemary-and-thyme-braised-lamb-shoulder-51233210