- Serves 6.
- 1 lamb shoulder (about 5 lbs), or 6 lamb shanks
- 3 Tbsp olive oil
- 3 C chicken broth, reduced-sodium
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 head garlic, cloves peeled
- 1/4 C chopped parsley
- 1 tsp dried thyme
- 1 bay leaf
Cut meat from the shoulder bone into large chunks (reserve bone); if using shanks, leave meat on bones. Heat oil on medium-high in a Dutch oven (or large, heavy pot with handles that can go in the oven) and brown the lamb all over. Brown in batches: if the meat is crowded it will not brown. Set meat aside.
Heat oven to 350 degrees. Pour off fat from the pan and add a little chicken broth, scraping bottom of the pan to loosen brown bits. Put meat and bones in the pan. Add remaining ingredients and cover tightly with lid or heavy-duty aluminum foil. Cook 1 3/4 hours or until meat is tender. Discard shoulder bones.
If time allows, chill the liquid so fat firms and is easy to lift off. Otherwise, remove fat with a spoon and discard it along with the bay leaf, reserving remaining liquid. Mash garlic cloves with a fork and add to liquid, stirring to blend. Simmer in pan (or pour into smaller saucepan if desired) and reduce by two-thirds. Add sauce to meat and serve in shallow bowls with bread or potatoes of your choice. Serves 6.