Braised Lamb Shoulder With Chimichurri

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 5 lbs lamb shoulder, trimmed and cut into 5 equal pieces
• salt & freshly ground black pepper
• 5 garlic cloves
• 2 large onions, coarsely chopped
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 cups chicken stock
• chimichurri sauce (see note)

Recipe

• 1 preheat oven to 275.
• 2 in a large skillet, melt the butter in the oil.
• 3 season the lamb with salt and pepper and brown over high heat, 3-4 minutes per side.
• 4 transfer to an enameled cast iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil.
• 5 cover with foil and bake for 2 1/2 hours, until the lamb is falling apart tender.
• 6 transfer to a dish and keep warm.
• 7 strain the liquid, return to the casserole and reduce by half over moderately high heat.
• 8 season with salt and pepper, add to the lamb and serve with chimichurri.
• 9 note: use store-bought chimichurri or make animal's excellent version. in a mortar mash one chopped garlic clove with one seeded jalapeno. season with 1 tsp salt. work in one bunch each of stemmed curly and flat leaf parsley and 1/4 cup of chopped oregano. stir in 3/4 cup of olive oil and 2 tbs of white vinegar and season with 1/2 tsp of crushed red pepper.