1 bunch broccoli for another use, cut into small florets
1 cup cooking wine dry white
2 large eggs
1 leaf flat parsley and tarragon leaves fresh (for garnish)
2 garlic cloves
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 onions 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
Whisk sugar, 3/4 cup salt, and 10 cupswater in a large bowl until salt and sugardissolve.
Add lamb, cover, and chill for atleast 12 hours and up to 2 days.
Heat oil in a large heavy pot over medium-highheat.
Add onions, garlic, rosemarysprig, thyme sprig, and bay leaf. Cook,stirring often, until onions are golden brownand soft, 10-15 minutes.
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.
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.
Transfer lamb to a platter and removebones.
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.
Let cool slightly,then chill until cold. Cover and keep chilled.Discard fat and reheat before serving.
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.
Transfer eggs to a bowl of ice water andlet cool completely. Peel.
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.
Cook broccoli in a large pot of boilingsalted water until crisp-tender, about4 minutes.
Drain; rinse under cold water.
Divide stew among bowls and garnishwith broccoli, parsley, tarragon, and garlicemulsion.
