Marsha McBride, owner of Café Rouge, offers this braise for your Passover Seder, Easter, or other spring feast.
4 pounds lamb shoulder, trimmed of excess fat and cut into 1½-inch pieces
Salt and pepper
4 tablespoons olive oil
2 tablespoons tomato paste
½ cup white wine
1½ cup poultry stock
½ pound green garlic, sliced ¼-inch thick
2 pounds leeks, sliced ½-inch thick
2 pounds carrots, cut ¼-inch thick
3 tablespoons chopped mint and thyme
Note: In preparing the green garlic and leeks, you may want to discard the green upper leaves if they seem tough and fibrous.
Season lamb with salt and pepper to taste. Heat oil in a skillet, and then add the meat in batches to cook until golden brown. Remove each batch to a baking pan. Pour fat out of the browning pan, then deglaze with the wine and stock, stirring in the tomato paste, garlic, leeks, carrots, mint, and thyme. Pour this mixture over the meat, cover, and bake at 375˚ for about 2½ hours, or until tender.
1782 Fourth St, Berkeley, CA