Marc Vetris Slow Roasted Lamb Shoulder

Ingredients

• Rosemary-Garlic Brine (recipe follows)
• 1 bone-in lamb shoulder, about 8 pounds
• 1 large onion, cut into large chunks
• 2 large carrots, peeled and cut into large chunks
• 3 ribs celery, cut into large chunks
• 3 tablespoons grapeseed oil
• Coarse salt and freshly ground pepper
• Fresh rosemary leaves, for garnish
• Rosemary-Garlic Brine
• 8 cups hot water, plus 8 cups cold water
• 3 cups kosher salt
• 1 cup sugar
• 1 large clove garlic, peeled
• Leaves from 6 sprigs rosemary
• 8 cups ice

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