Slow-Roasted Lamb Shoulder with Shallots and White Wine

foodandwine.com

Christa C.

A Southern girl living in SoCal.

subheading: LAMB:

1 (6- to 7-pound) bone-in lamb shoulder, or 1 (4- to 5-pound) boneless lamb shoulder, tied

2 tablespoons plus 1 teaspoon fine sea salt, divided

1 tablespoon black pepper

¼ cup plus 2 tablespoons extra-virgin olive oil, divided

1 medium-size yellow onion, roughly chopped

6 large shallots, halved lengthwise

1 large carrot, roughly chopped

2 large celery stalks, roughly chopped

1 large garlic head, halved crosswise

1 bunch thyme sprigs

1 cup dry white wine

1 cup fresh orange juice

1 tablespoon wildflower honey

1 tablespoon apple cider vinegar

2 (3-inch-long) orange peel strips

subheading: LEMON-OREGANO GREMOLATA:

½ cup packed finely chopped fresh flat-leaf parsley

¼ cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon finely chopped fresh oregano

1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice

1 teaspoon fine sea salt, plus more to taste

1 teaspoon crushed red pepper

1 large garlic clove, grated

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