Absurdly Easy Braised Lamb Shoulder

[summilux]

3lb boneless lamb shoulder
2 large onions sliced
24 whole cloves of garlic
2 bottles of white wine
2 Tablespoons of dried rosemary

During winter, I like melt-in-the-mouth meat. This recipe comes from Michael Ruhlman's Braise and I agree with him that this recipe is so easy it barely qualifies as cooking.

Preheat oven to 425 F
Salt and pepper the lamb. Tie it is it isn't already
Add the onions, garlic, wine and rosemary to a cast iron pot
Add lamb and cover
Put it in the oven for ~3.5 hours.
Take out roast and let it stand for 10 minutes. Spoon out the onion/garlic mixture and serve as a side. Take out the liquid, pour off the fat and use as a "sauce". I add a scant teaspoon of honey to sweeten it lightly.

IMG_0594.jpg

[Too Tall]

Goodgawd.

[summilux]

Knife-free serving and eating.