Curtis Stone's Pulled Lamb Sandwich

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 4 lbs boneless lamb shoulder
• kosher salt
• black pepper, freshly ground
• 2 tablespoons carrots, peeled and cut into 1-inch chunks
• 3 celery ribs, cut into 1-inch chunks
• 1 head garlic, split in half horizontally
• 1 cup wine, dry red
• 2 1/2 cups chicken stock
• fresh thyme sprig, small handful of fresh
• 1 orange, quartered
• 1 bay leaf
• 1/2 teaspoon peppercorn
• barbecue sauce
• 6 pineapple, thin slices peeled, halved and cored
• 6 rolls, crusty halved horizontally
• homemade coleslaw

Recipe

• 1 preheat the oven to 275°f sprinkle the lamb shoulder all over with kosher salt and freshly ground black pepper. heat a heavy large wide pot over high heat until it is very hot. add the oil and then add the lamb. cook until the lamb is golden brown on the bottom about 5 minutes. turn the lamb and continue cooking until it is golden brown all over about 10 minutes. transfer the lamb to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.
• 2 add the onions carrots celery and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. return the lamb to the pot. add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. add the stock thyme orange bay leaf and peppercorns. bring the liquids to a simmer then cover the pot and place it in the oven.
• 3 cook in the oven until the lamb is fork-tender about 2 1/2 hours. remove the pot from the oven. let stand uncovered at room temperature for 30 minutes to cool slightly.
• 4 transfer the lamb to a baking dish and pull the meat apart with a fork and knife. toss the shredded lamb with some of the warm barbecue sauce. cover with foil to keep warm.
• 5 meanwhile preheat a grill pan over medium-high heat. grill the pineapple slices until they are heated through and soften slightly about 2 minutes per side. meanwhile grill the bread slices cut side down until lightly toasted.
• 6 spoon the coleslaw over the bread bottoms. top each with the shredded lamb then 2 half slices of pineapple. spoon more barbecue sauce over and cover with the bread tops. serve warm.