Servings: Serves 6–8
Ingredients 1 lamb shoulder , square-cut, bone-in (about 5 1/2 pounds)Salt and freshly ground pepper1 Tbsp. canola oil1 head of garlic , halved crosswise2 celery stalks , coarsely chopped3 carrots , coarsely chopped1 onion , quartered4 sprigs thyme4 sprigs rosemary1 bay leaf6 cups lamb stock or beef stock8 baby carrots (or 2 regular)8 baby turnips (or 2 regular)8 baby parsnips (or 2 regular)4 1/2 tsp. sugar1 tsp. unsalted butter
Preheat oven to 275°. Season lamb with 1 tablespoon salt and 1 teaspoon pepper. Heat a roasting pan across 2 burners; add oil and sear lamb on all sides. Place garlic, celery, carrots, onion, and herbs in pan; add stock. Bring to a simmer. Cover tightly with foil and braise in oven 3 hours, or until tender but not falling off bone.
Meanwhile, peel and coarsely chop root vegetables. Place baby carrots in a small pot, cover with water, and add sugar and 1 1/2 teaspoon salt. Bring to a simmer and cook until tender when pierced with a knife. Remove with a slotted spoon (keeping water on stove), and place carrots in a colander; run under cold water to cool, and set aside. Repeat process, first with turnips, then with parsnips. Chill cooked root vegetables until ready to serve.
Remove foil and allow lamb to cool in its liquid. When cool, remove bones and divide meat into 6 to 8 portions. Strain braising liquid, and reduce sauce in a medium pan over medium heat for 20 minutes. Add salt and pepper to taste, and gently heat lamb in pan. In a small sauté pan, warm root vegetables with butter; season to taste with salt and pepper. To serve, divide lamb and vegetables among plates. Pour sauce over each.
Chef Armstrong recommends pairing this dish with a Châteauneuf du Pape.