Yield: 12 servings.

7 lb. American Lamb boneless shoulder, trimmed
as needed, olive oil
4 cups yellow onions, diced
2 cups carrots, diced
1/4 cup garlic, smashed
1 bottle red wine
2 quarts canned tomatoes, drained and chopped
1 1/2 cups orange juice
2 herb bouquets of thyme, bay and rosemary
as needed, chicken stock

Cut the lamb shoulder into large cubes. Heat oil in skillet over medium-high heat. Sear and brown the lamb in batches. Place lamb into roasting pans. In the same pan that the lamb was seared in, sweat the onions, carrots and garlic until lightly colored. Deglaze with red wine and add to the lamb. Add tomatoes, orange juice, herb bouquet and just enough chicken stock to cover. Braise in 350°F oven until tender, about 2 1/2 hours. Remove lamb from liquid. Strain the liquid, reserving vegetables. Skim fat and reduce if necessary to get a saucy consistency. Using forks, break lamb meat apart and combine it with the vegetables and the sauce. Cover and heat in 350°F oven to warm through. To serve, spoon into large bowls.

Executive chef Jared Doob, Restaurant LuLu, San Francisco.

Photo: AMERICAN LAMB BOARD