Ingredients for Roasted Lamb Shoulder (Agnello de Latte Arrosto)

• 2.7kg lamb shoulder, cut by butcher into 4 very thick chops, about 675g each

• 2 celery ribs, cut in 1-inch chunks (about 250g )

• 2 medium carrots, cut in 1-inch chunks (about 325g )

• 2 medium onions, cut in large chunks (about 450g )

• 3-inch piece cinnamon stick

• 6 garlic cloves, crushed and peeled

• 4 small branches fresh rosemary

• 8 fresh sage leaves

• 1/2 cucharaditas de pimienta negra molida gruesa

• 1 teaspoon coarse sea salt or kosher salt, or more to taste

• Vino blanco seco de 475 ml

• 80ml de vinagre de vino tinto

• cup extra-virgin olive oil

• 725ml light stock (chicken, turkey, or vegetable broth), or more if needed

• A large, heavy-duty roasting pan, 17 by 20 inches preferred

• Aluminum foil

Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.

Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.

Heat the oven to 218°C. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.

Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.

To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavour the sauce. Skim the fat from the surface, and adjust the seasoning to taste.

When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.