Braised Lamb Shoulder with Clams, Pickled Peppers & Mint

• 1 bone-in lamb shoulder, 7-9 pounds
• Salt and freshly ground black pepper
• 2 cups white wine
• 1 large carrot, halved
• 1 fennel bulb, halved
• 2 celery ribs
• 2 tablespoons olive oil
• 3-4 quarts lamb stock (or beef stock)
• 1 bunch fresh thyme
• Stems from 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 Mama Lils pickled peppers
• 1 bunch picked mint leaves, stems reserved for braise
• 1 red onion, thinly sliced
• 2 lemons, for juice & zest
• Salt and freshly ground black pepper

1. TO MARINATE THE LAMB Season lamb with salt and pepper and place in a large bowl.
2. Add wine, white onion, carrot, fennel bulb, and celery.
3. Cover and transfer to refrigerator; marinate for 24 hours.
4. TO COOK LAMB Preheat oven to 300F.
5. Remove lamb from marinade (reserving marinade and vegetables) and pat dry.
6. Heat 2 tablespoons oil in a large Dutch oven over high heat.
7. Add lamb shoulder, and sear until browned on all sides (about 5 minutes per side).
8. Remove lamb; set aside.
9. Transfer white onion, carrot, fennel bulb, and celery from marinade to Dutch oven and saute until lightly browned (about 3-5 minutes).
10. Add marinating liquid and deglaze pan.
11. Cook over medium heat until reduced by half.
12. Return lamb to Dutch oven.
13. Add 3-4 quarts stock to cover lamb and bring to a boil.
14. Add a tied bunch of thyme, bay and mint stems, cover with a tight-fitting lid and transfer to the oven.
15. Cook until tender about 3.5 hours.
16. TO FINISH LAMB Discard vegetables and herbs from the braise.
17. Place Dutch oven on the stove over medium heat and continue to baste the lamb while preparing clams.
18. TO COOK CLAMS Heat 2 tablespoons oil in saute pan over medium heat.
19. Add crushed garlic cloves and sizzle until garlic is fragrant and starts to brown.
20. Add clams and wine.
21. 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.
22. TO SERVE Transfer lamb shoulder to a serving dish and top with clams.
23. Toss red onion, pickled peppers and mint leaves to combine and scatter over the lamb and clams.
24. Finish with lemon zest and a squeeze of lemon juice.

salt, white wine, carrot, fennel bulb, celery, olive oil, lamb stock, thyme, mint, bay leaves, manila clams, white wine, extra virgin olive oil, garlic, peppers, mint, red onion, lemons, salt

Taken from www.foodandwine.com/recipes/braised-lamb-shoulder-clams-pickled-peppers-mint (may not work)