Coffee-Braised Spoon Lamb

Ingredients

• 4 large carrots cut into chunks
• 1 cup cooking wine dry red
• 0.3 cup flat-leaf parsley chopped
• 6  garlic cloves divided
• 8 servings kosher salt and pepper black freshly ground
• 7 lbs leg of lamb bone-in trimmed
• 0.3 cup olive oil 
• 1 large onion quartered
• 2  shallots peeled
• 3 cups freshly strong coffee divided brewed
• 1  tomatoes quartered

Equipment

• bowl
• frying pan
• ladle
• oven
• sieve
• blender
• roasting pan
• aluminum foil
• spatula

Directions

1. Preheat oven to 40
2. Mince 2 garlic cloves and rub onto lamb, spreading evenly. Generously sprinkle lamb with salt and pepper. Put lamb on a V-shaped rack in a large roasting pan. Surround rack with onion, carrots, shallots, tomato, and remaining 4 garlic cloves.
3. Drizzle olive oil over vegetables and lamb.
4. Roast 30 minutes. Reduce heat to 350 and cook another 30 minutes.
5. Reduce heat to 25
6. Transfer lamb to a plate and lift rack from pan. Set the roasting pan on a burner over high heat, add wine, and boil, using a wide metal spatula to stir and scrape caramelized vegetables from bottom of pan, until wine has reduced by half. Stir in 2 cups coffee.
7. Remove from heat. Set lamb back in pan (without rack); spoon juices over it. Cover tightly with foil.
8. Return to oven and cook until lamb is tender and pulling away from the bone, about 5 hours, turning lamb once halfway through cooking.
9. Transfer lamb to a platter and cover with foil. Reheat remaining 1 cup coffee and pour with liquid and vegetables from pan into a blender, working in batches if needed. Pulse until smooth.
10. Pour sauce through a strainer set over a bowl, using the back of a spoon or ladle to push it through if needed. Season sauce with salt and pepper.
11. Pour half of sauce over lamb and serve the rest in a bowl.
12. Sprinkle lamb with parsley.