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This roast is seasoned with a spectacular, unique assortment of condiments, which impart exceptional flavor. The glaze adds a superb and elegant finish to this “fit for a king” main dish.
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2 tablespoons oil
1 large onion, sliced
2 cloves garlic, sliced
3 and 1/2- to 4-pound (1 and 1/2- to 2-kilogram) shoulder roast
kosher salt, to taste
pepper, to taste
1 tablespoon freshly squeezed lemon juice
1 tablespoon dijon mustard
4 cloves garlic, minced, or 4 cubes Gefen Frozen Garlic
2 teaspoons onion soup mix, msg free
scant 1/2 teaspoon dried thyme
1/4 cup Jeunesse Cabernet Sauvignon or other good-quality cabernet wine
2 and 1/2 tablespoons Tuscanini Balsamic Vinegar
full 1/3 cup Gefen Honey
1 tablespoon olive oil
3 full tablespoons natural chestnut jam (I used St. Dalfour Gourmet Chestnut Spread, but not all runs are kosher certified, so please check the label carefully)
Heat oil in a six- to eight-quart pot sprayed with cooking spray. Add the onion and the two sliced cloves of garlic and sauté for one minute. Season the meat with kosher salt and pepper and add it to the pot. Sear for a few minutes on each side (see tip below).
Meanwhile, in a small bowl, make a paste of the lemon juice, mustard, four cloves garlic, onion soup mix, and thyme. Smear all over the seared roast.
Fill the same bowl three-quarters of the way with water and pour it around the meat (the water should go less than halfway up the roast). Add the wine. Bring to a boil; lower heat and cook the meat for at least three hours (I like my meat very tender and cook it for three and a half hours), rotating every hour.
Towards the end of the cooking time, prepare the glaze: Place all the glaze ingredients in a small pot and bring to a boil. Simmer for eight to 10 minutes, until thickened and syrupy.
Meanwhile, preheat oven to broil. Remove the meat from the gravy and place in a 9 x 13-inch (20- by 30-centimeter) pan. Brush the glaze over the top and sides of meat, pouring the excess all around. Broil for five minutes, basting halfway through. Remove from oven. Cool before slicing.
Photography by Moishe Wulliger Styling by Renee Muller
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Should the shoulder be deboned first?
Yes, it’s a roast without the bone.