I just picked up a bone-in lamb shoulder from my local farmers market. Not quite sure the best way to prepare.....was just thinking of a slow braise with red wine, veggies (carrots, garlic, celerey, etc.). Is it a problem that the bone is still in?? Should I try to trim prior to preparing or can I wait until the meat is tender following the slow braise?
All advice and or recipes are apprecited.