Ask the butcher to bone the lamb shoulder, cut it into chunks and to give you some of the bone, cut into pieces, which will lend substance to the sauce.
4 to 4 1/2 pounds lamb shoulder, cut into 2-inch chunks, with
3 or 4 pieces of bone, cut into 3-inch pieces
1 1/2 cups dry white wine
2 tablespoons chopped carrot
3 tablespoons chopped onion
2 tablespoons chopped celery
3 garlic cloves, smashed
1 large sprig rosemary
2 teaspoons lightly crushed juniper berries, available at specialty markets
Salt and freshly ground black pepper
Put all the ingredients into a medium enameled cast-iron casserole. Cover and cook over moderately low heat for 2 hours, turning the meat every 30 minutes. Set the lid slightly ajar and increase the heat to moderate. Cook for about 1 1/2 hours more, turning the lamb occasionally. The meat should feel very tender when prodded with a fork. If there is still quite a bit of liquid in the casserole, uncover, raise the heat and reduce it to a less runny consistency. Taste, and season the meat as needed with salt and pepper. Tip the casserole and spoon off the fat or chill, remove fat, and reheat. Transfer the meat and all its juices to a warmed platter or plates and serve at once. Serves 6.
"Essentials of Classic Italian Cooking" by Marcella Hazan
Sunday, November 28, 1999
