Rosemary and Thyme Braised Lamb Shoulder

Lamb is traditionally served at Easter in Italy as well as many other countries. Although author Gina Marie Miraglia Eriquez grew up with the roasted legs of lamb prepared by her mother and grandmother, she prefers to braise a lamb shoulder. The meat turns out so tender and succulent that it's impossible to slice with a carving knife. Instead, it's pulled with a meat fork into moist, rich chunks. Depending on where you live, lamb shoulder may require a special order so be sure to allow time for a butcher to request it.