Braised Lamb Shoulder With Clams, Pickled Chiles, And Mint

• 1 lamb shoulder bone-in, 7-9 pounds
• salt
• freshly ground black pepper
• 2 cups white wine
• 1 large carrot halved
• 1 fennel bulb halved
• 2 celery ribs
• 2 tablespoons olive oil
• 4 quarts lamb stock or beef stock
• 1 bunch fresh thyme
• 1 bunch mint leaves reserved for garnish
• 2 bay leaves fresh
• 1 pound savory or manila clams
• 1 cup white wine
• 3 tablespoons extra-virgin olive oil
• 1 cup garlic cloves crushed
• 1/2 cup peppers Mama Lil's pickled
• 1 bunch mint leaves picked, stems reserved for braise
• 1 red onion thinly sliced
• 2 lemons for juice & zest
• salt
• freshly ground black pepper

1. Season the lamb with salt and pepper and place in a large bowl. Add wine, white onion, carrot, fennel bulb and celery. Cover and transfer to the KitchenAid(R) Multi-Door Refrigerator; marinate for 24 hours.
2. Preheat your KitchenAid(R) 30" Double Wall Oven with Even-HeatTM True Convection to 300u0b0F. Remove the lamb from the marinade (reserving marinade and vegetables) and pat dry. Heat 2 tablespoons of oil in a KitchenAid(R) Professional Cast Iron 6-Quart Casserole over high heat. Add the lamb shoulder, and sear until browned on all sides (about 5 minutes per side). Remove the lamb and set aside.
3. Transfer the white onion, carrot, fennel bulb and celery from the marinade to a Professional Cast Iron 6-Quart Casserole and saute until lightly browned (about 3-5 minutes). Add marinating liquid and deglaze the pan. Cook over medium heat until reduced by half.
4. Return the lamb to the Professional Cast Iron 6-Quart Casserole. Add 3-4 quarts stock to cover lamb and bring to a boil. Add a tied bunch of thyme, bay and mint stems to the Professional Cast Iron 6-Quart Casserole and cover with a tight-fitting lid and transfer to the 30" Double Wall Oven with Even-HeatTM True Convection. Cook until tender (about 3 1/2 hours).
5. Discard the vegetables and herbs from the braise. Place the Professional Cast Iron 6-Quart Casserole on the stove over medium heat and continue to baste the lamb while preparing clams.
6. For the clams
7. Heat 2 tablespoons of oil in a saute pan over medium heat. Add crushed garlic cloves and sizzle until the garlic is fragrant and starts to brown. Add the clams and wine.
8. Cover and steam until all of the clams open (3-4 minutes); add 1/2 cup of reduced lamb jus from the braise and remove from heat.
9. For plating
10. Transfer the lamb shoulder to a serving dish and top with clams. Toss red onion, pickled peppers and mint leaves to combine and scatter over the lamb and clams. Finish with lemon zest and a squeeze of lemon juice.

lamb shoulder bone, salt, freshly ground black pepper, white wine, carrot halved, celery, olive oil, lamb stock, thyme, mint, bay leaves fresh, manila clams, white wine, extravirgin olive oil, garlic, peppers, mint, red onion, lemons, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Braised-Lamb-Shoulder-with-Clams_-Pickled-Chiles_-and-Mint-1854256 (may not work)