slow-roasted lamb shoulder with carrots, onions, and garlic

Start this recipe at least a day ahead. Serve

the lamb and vegetables with mashed potatoes

or with beans (like cranberry or cannellini)

seasoned with pounded garlic, extra-virgin

olive oil, & sage. Serves 4 with leftovers

(or 8 without)

Kosher salt & freshly ground black pepper

1 63/4- to 7-lb. boneless lamb shoulder roast

1 large yellow onion, cut into 1/2-inch-thick rings 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 21/2 inches long

10 cloves garlic, peeled

1 cup dry white wine Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl & rub the mixture all over the lamb. Put the lamb, fat side up, in a large roasting pan (about 12x16x3 inches).

Cover & refrigerate overnight or for up to 3 days.

Remove the lamb from the refrigerator and let sit at room temperature for 1 to 11/2 hours before cooking.

Position a rack in the center of the oven and heat the oven to 300°F. Uncover the lamb & roast until ten-der everywhere but the very center when pierced with a fork, 4 to 41/2 hours. Add the onion, carrots, garlic,

wine, & 1 cup water to the roasting pan & continue to roast, stirring the vegetables occasionally, until the lamb is completely tender, about 1 hour more.

Remove the roast from the oven & raise the oven temperature to 375°F. Using tongs, separate the lamb into 8 to 10 large, rustic chunks & spread out on the

pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn’t be soupy.) Return the lamb to the oven and continue to roast until nicely browned on the newly

exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.