Meat + Poultry Lamb Slow-Roasted Lamb Shoulder with Shallots and White Wine 4.6 (5) 6 Reviews Pre-salting the lamb (the longer the better) will deepen its flavor and increase moisture and tenderness in the meat. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors. By Aria Alpert Adjani Aria Alpert Adjani Instagram Website Aria Alpert Adjani is a mother of two, actress, snarky storyteller, writer, and cookbook author who thrives on finding the humorous comedic flair everyday life brings and bitching about it to whoever listens.Expertise: home cooking, motherhood, seasonal cooking, farmers markets. Food & Wine's Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Eva Kolenko Active Time: 50 mins Total Time: 4 hrs 20 mins Yield: 6 to 8 Ingredients LAMB 1 (6- to 7-pound) bone-in lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied 2 tablespoons plus 1 teaspoon fine sea salt, divided 1 tablespoon black pepper 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided 1 medium-size yellow onion, roughly chopped 6 large shallots, halved lengthwise 1 large carrot, roughly chopped 2 large celery stalks, roughly chopped 1 large garlic head, halved crosswise 1 bunch thyme sprigs 1 cup dry white wine 1 cup fresh orange juice 1 tablespoon wildflower honey 1 tablespoon apple cider vinegar 2 (3-inch-long) orange peel strips LEMON-OREGANO GREMOLATA 1/2 cup packed finely chopped fresh flat-leaf parsley 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar 1 tablespoon finely chopped fresh oregano 1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice 1 teaspoon fine sea salt, plus more to taste 1 teaspoon crushed red pepper 1 large garlic clove, grated Directions Make the lamb Sprinkle lamb evenly with 2 tablespoons salt and black pepper. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or overnight. (If lamb chills overnight, let stand at room temperature 30 minutes before cooking.) Preheat oven to 350°F with rack in lower third position. Heat 1/4 cup oil in a large Dutch oven over medium-high. Add lamb, fat side down; cook, undisturbed, until deep golden brown, 12 to 15 minutes. Carefully turn lamb over; cook, turning occasionally, until golden on all sides, 12 to 15 minutes. Remove lamb from Dutch oven. Discard drippings from Dutch oven. Wipe Dutch oven clean. Add remaining 2 tablespoons oil to Dutch oven; heat over medium. Add onion, shallots, carrot, celery, and remaining 1 teaspoon salt. Cook, stirring occasionally, until vegetables soften and begin to brown, 10 to 12 minutes. Reduce heat to low. Add garlic and thyme; cook, stirring often, until garlic is fragrant, about 1 minute. Stir in wine, orange juice, honey, vinegar, and orange peel strips. Nestle lamb, fat side up, on vegetable mixture; bring to a boil over medium. Remove from heat, and cover Dutch oven. Transfer to preheated oven, and roast until lamb is fork-tender, 2 hours to 2 hours and 30 minutes. Make the gremolata Stir together all gremolata ingredients in a bowl. Let stand 10 minutes. Season with salt to taste. Remove lamb from Dutch oven, and transfer to a large serving platter. Tent lamb with aluminum foil; let rest 30 minutes before slicing or shredding meat. Serve with gremolata. Suggested Pairing Earthy, emphatic Pinot Noir. Rate it Print