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Meat
Easy
12-14 Servings
Allergens 
No Allergens specified
5 Hours
Diets
Pesach is my favorite holiday to cook for! I dream about delicious, braised Pesach dishes. This lamb shoulder is so easy to make. The aromas of herbs, garlic, and citrus fill the kitchen with such goodness, and the creaminess of the parsnip mash complements the lamb. Enjoy this recipe for a holiday feast.
7–8 pounds (3.18–3.63 kilograms) bone-in lamb shoulder roast (with or without neck)
2 cloves garlic, chopped
1 tablespoon chopped rosemary
1 tablespoon Tuscanini Olive Oil
salt, to taste
pepper, to taste
2 sweet onions, cut in eighths
4 shallots, sliced
2 carrots, peeled and large diced
1/2 cup white wine, such as Tuscanini White Cooking Wine
1 large head garlic, halved along the center
1 bunch fresh thyme
3/4 cup freshly squeezed orange juice (save orange peels for braising sauce)
1/2 cup brewed coffee
3 tablespoons Gefen Honey
2 tablespoons Tuscanini Lemon Juice
2 pounds (910 grams) medium-size parsnips, peeled and diced small
2 Yukon Gold potatoes, peeled and diced
2 Idaho potatoes, peeled and diced
6 cloves garlic, peeled
1/2 tablespoon fresh parsley
1/2 teaspoon fresh thyme
1/4 cup + 2 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
Trim all excess fat off the lamb for a leaner braise. Combine the garlic, rosemary, oil, salt, and pepper and rub all over the lamb. Marinate overnight. Remove the lamb from the marinade one hour prior to searing.
Sear the marinated lamb in a large braising pan. Brown on all sides. Remove lamb from the pan and add onions, shallots, and carrots and season with salt and pepper.
Deglaze the pan with white wine and add the remaining ingredients. Place the lamb back in the pan and double cover with aluminum foil.
Braise at 300 degrees Fahrenheit (150 degrees Celsius) for three and a half to four hours, until fork-tender.
Cool and skim the grease off the liquid.
Bring the parsnips to a boil in salted water. Add potatoes, garlic, thyme, parsley, and two tablespoons olive oil and cook until soft.
Drain all liquid well. Then mash, add remaining olive oil, and season with salt and pepper.
Pull the lamb and plate over a spoonful of parsnip mashed potatoes. Top with vegetables.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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