SLOW-ROASTED LAMB SHOULDER WITH GARLIC AND ROSEMARY

As the weekend approaches, there's nothing quite like the comfort of a slow-roasted lamb shoulder, tender and infused with the deep, earthy flavors of garlic and rosemary. This recipe offers a delightful blend of simplicity and sophistication, making it perfect for a family dinner or a special gathering.

INGREDIENTS:

• 1 lamb shoulder
• 6 cloves garlic, minced
• 4 sprigs fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup dry white wine
• 1 cup chicken broth
• 2 large onions, sliced
• 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and quartered

COOKING INSTRUCTIONS:

Preheat the Oven: Preheat your oven to 325°F (165°C).

Prepare the Lamb: In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the lamb shoulder, ensuring it is well coated.

Sear the Lamb: In a large oven-safe pot or Dutch oven, heat a bit of olive oil over medium-high heat. Sear the lamb shoulder on all sides until it is browned, about 5 minutes per side.

Add Aromatics: Add the sliced onions, carrots, and potatoes to the pot, arranging them around the lamb. Pour in the white wine and chicken broth.

Slow-Roasting: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Roast the lamb shoulder for about 3.5 to 4 hours, basting occasionally with the pan juices, until the meat is tender and falls off the bone.

Final Touches: Remove the pot from the oven and let the lamb rest for about 15 minutes before carving. Serve the slow-roasted lamb shoulder with the roasted vegetables and pan juices.

Serve Hot: Enjoy this comforting dish with your favorite sides for a hearty and satisfying meal.

This slow-roasted lamb shoulder with garlic and rosemary is sure to become a favorite, bringing warmth and rich flavors to your table.