Prep Time: 10 minutes
Cook Time: 20 minutes
3 garlic cloves
4 sprigs rosemary, leaves removed
4 good-quality oil-packed anchovies, drained of excess oil
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 lamb neck
1 boneless lamb shoulder
1 cup dry white wine
3 cups good-quality lamb stock or chicken stock
6 Yukon Gold potatoes, peeled, halved on sharp bias
3 tablespoons extra-virgin olive oil, plus more for drizzling
To make anchovy paste:
- In mini food processor, blend garlic, rosemary leaves, anchovies, vinegar, and a pinch of pepper to create a thick wet paste.
To slow roasted lamb:
- Preheat oven to 300°F. Thoroughly season lamb neck and shoulder with salt and pepper.
- Heat large heavy ovenproof pot over medium-high heat. Add lamb neck and cook until golden brown on all sides. Transfer lamb neck to sheet pan. Wipe out pot to remove excess oil. Repeat to brown lamb shoulder. Coat lamb neck and shoulder with anchovy paste.
- Add white wine to pot and bring to simmer. Add stock.
- Return lamb to pot and bring liquids to a simmer over medium-high heat. Cover and braise lamb in oven, turning lamb over halfway through cooking, for about 3 1/2 hours, or until lamb is pull apart-tender. Remove lamb from oven and cool slightly. Reserve 3 tablespoons fat.
Meanwhile, to roast potatoes and serve:
- Increase oven temperature to 450°F. Toss potatoes on sheet pan with 2 tablespoons olive oil and 3 tablespoons reserved fat from lamb to coat. Arrange potatoes cut side down on sheet pan and roast in oven until they are crispy and golden brown and creamy in center, about 30 minutes.
- Using bear claw meat shredders, coarsely pull meat apart and away from neck bones. Transfer meat and potatoes to platter and serve.