Braised Lamb Shoulder

Sastojci

Braised Lamb Shoulder - Adapted from Zak Pelaccio, 5 Ninth Restaurant

Serves 8

Marinade:

Puree and rub over lamb:

25 garlic cloves, chopped

20 shallots, chopped

25 thai chiles, chopped

8 T fresh thyme leaves

Freshly ground pepper and salt

1 c Armagnac (or brandy)

1 1/2 c + 1 T olive oil

Bone-in lamb shoulder, about 16 lbs.

Marinate overnight.

Brown the lamb. Pour off the fat. Deglaze pan with 1 c Armagnac and scrape up bits.

Braising Vegetables:

4 c shallots

2 c carrots

1 c grated ginger

4 bulbs fennel

3 c celery

1 c garlic

24 c chicken stock

Combine vegetables, lamb, and chicken stock in a large roasting pan. Cover lamb,

braise 4-5 hours. Skim fat. Strain out vegetables. Reduce sauce by half and add a

little butter at the end.