How to make Braised Lamb Shoulder

Spread crushed garlic and parsley over the inside of the meat.

Tie the meat up into a spherical packet with string. Season with salt and pepper.

Put the roast on a bed of aromatic vegetables in a pot just large enough to hold the roast.

Roast until well browned and the juices are released in the bottom of the pot.

Boil down the juices over high heat until they separate and are covered with a clear layer of fat. Pour off and discard the fat.

Deglaze the pot with white wine.

Scrape the bottom of the pot with a spoon.

Put the meat back in the pot and add liquid to come at least halfway up the side of the meat.

Cover with aluminum foil and the pot lid and braise gently in the oven or on the stove.

Braise for 1 hour, turn the roast over, and continue to braise until a small knife easily slides in and out of the meat.

If you have time, chill the liquid overnight and remove the fat with a spoon.

Put the lamb back in a smaller pot with the degreased (and/or reduced) hot braising liquid and roast while basting until well glazed.