Roasted Lamb Shoulder (Agnello de Latte Arrosto)

Ingredients

• Aluminum foil
• 2 medium onions
• 3-inch piece cinnamon stick
• 6 garlic cloves
• 8 fresh sage leaves
• 4 small branches fresh rosemary
• 1 large, heavy-duty roasting pan, 17 by 20 inches preferred
• + 9 more ingredients
• • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon coarse sea salt or kosher salt
  • 3 cups light stock (chicken, turkey, or vegetable broth)
  • 1 cup extra-virgin olive oil
  • ¹/₃ cup red wine vinegar
  • 2 cups dry white wine
  • 2 celery ribs
  • 6-pound lamb shoulder, cut by butcher into 4 very thick chops
  • 2 medium carrots

Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles. Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well ...

View full recipe at Epicurious