Slow-roasted Lamb Shoulder And Roasted Lamb Stock

Total Time: 18 hrs 25 mins Preparation Time: 25 mins Cook Time: 18 hrs

Ingredients

• Servings: 10
• 1 (7 -8 lb) lamb, picnic shoulder bone-in, skin-on
• 7 garlic cloves
• 1 tablespoon coarse salt
• 1 tablespoon italian seasoning, blend
• 1/2 teaspoon fresh ground pepper
• 1 onion, peeled and sliced thickly
• 1 carrot, rinsed and sliced thickly
• 2 cups red wine
• 5 cups chicken broth
• 2 onions, peeled and sliced thickly
• 2 carrots, rinsed and sliced thickly
• 5 sprigs thyme
• 2 bay leaves
• 4 garlic cloves, peeled, roughly chopped
• 10 cups water

Recipe

• 1 for the roast:.
• 2 rinse lamb and pat dry. score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
• 3 in a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. rub all over roast, into score marks especially. set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
• 4 roast in a 450° oven until deep golden brown, 40 to 45 minutes.
• 5 remove pan from oven, scatter onion and carrot slices around lamb. pour 1 cup of the wine and 2 cups of the broth into pan. baste lamb with some of the pan juices. reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
• 6 about 30 minutes before serving, transfer lamb to a carving board. cover lamb loosely with foil and set in a warm place. pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. bring to a boil, scraping up browned bits from bottom of pan. boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. skim off fat.
• 7 peel skin off roast and set aside for stock making. slice meat across the grain and arrange on platter. drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
• 8 for the stock:.
• 9 preheat oven to 400°.
• 10 remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. add in the reserved lamb skin and cooked vegetables from making the roast along with the fresh onions, carrots.
• 11 roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
• 12 place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
• 13 remove from heat allowing to return to room temperature. refrigerate overnight. remove from fridge and skim off hardened fat.
• 14 at this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. strain thru mesh strainer, throw out solids. you now have quite possibly the best lamb stock you will ever have.