Lamb and Broccoli Stew

Ingredients

• 1  bay leaves 
• 1 bunch broccoli for another use, cut into small florets
• 1 cup wine dry white
• 2 large eggs 
• 1 leaf tarragon fresh (for garnish)
• 2  garlic clove 
• 0.5 teaspoons kosher salt plus more
• 2 pound lamb shoulder bone-in
• 3 tablespoons juice of lemon fresh ()
• 8 cups chicken broth low-sodium
• 4 medium onion coarsely chopped
• 1 sprig rosemary 
• 0.3 cup sugar 
• 1 sprig thyme leaves 
• 0.8 cup vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot
• blender

Directions

1. Whisk sugar, 3/4 cup salt, and 10 cupswater in a large bowl until salt and sugardissolve.
2. Add lamb, cover, and chill for atleast 12 hours and up to 2 days.
3. Heat oil in a large heavy pot over medium-highheat.
4. Add onions, garlic, rosemarysprig, thyme sprig, and bay leaf. Cook,stirring often, until onions are golden brownand soft, 10-15 minutes.
5. Remove pot fromheat and add wine, stirring and scrapingup any browned bits from bottom of pan.Return pot to heat and simmer until wineis reduced by half, about 3 minutes.
6. Remove lamb shoulder from brine; add topot, along with broth. Bring to a boil. Reduceheat; simmer gently, partially covered andskimming fat occasionally, until lamb is fork-tender,5-6 hours.
7. Transfer lamb to a platter and removebones.
8. Cut or shred meat into bite-sizepieces. If needed, boil cooking liquid in potuntil reduced to 6 cups, 15-30 minutes.Season sauce with salt, if needed. Returnlamb to pot. DO AHEAD: Lamb can beprepared 3 days ahead.
9. Let cool slightly,then chill until cold. Cover and keep chilled.Discard fat and reheat before serving.
10. Place eggs in a small saucepan and add water tocover by 1". Bring to a boil and remove fromheat. Cover and let sit for 3 minutes.
11. Transfer eggs to a bowl of ice water andlet cool completely. Peel.
12. Combine eggs, garlic, 3 tablespoons lemonjuice, and 1/2 teaspoons salt in a blender. With themotor running, gradually add oil, blendinguntil a creamy sauce forms. Season garlicemulsion with salt and more lemon juice, ifdesired.
13. Cook broccoli in a large pot of boilingsalted water until crisp-tender, about4 minutes.
14. Drain; rinse under cold water.
15. Divide stew among bowls and garnishwith broccoli, parsley, tarragon, and garlicemulsion.