- 2 garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground pepper
- 2 pounds lamb shoulder, cut into 3-inch chunks
- 1 tablespoon vegetable oil
- 2 cups beef stock or low-sodium broth
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dark brown sugar
- 4 French rolls, split and lightly toasted
- Dijon mustard (optional)
- 2 ounces Maytag blue cheese, crumbled
Preheat the oven to 250°. In a mini food processor, chop the garlic. Add the rosemary, thyme, 2 teaspoons of kosher salt and a pinch of pepper and process until the herbs are finely chopped. Rub the lamb all over with the herb salt.
In an enameled cast-iron casserole, heat the oil. Add the lamb and cook over high heat until lightly browned all over, about 8 minutes. Add the stock and bring to a boil. Cover and braise in the oven for about 2 1/2 hours, until the lamb is very tender. Transfer the lamb to a bowl and let rest for 5 minutes. Strain the cooking liquid and skim off the fat. Season the jus with the Worcestershire sauce, brown sugar and salt and pepper; keep warm.
Shred the lamb, discarding any large pieces of fat. Spread the rolls with mustard and top with the lamb and blue cheese. Serve the jus alongside.