[masraum]

Originally Posted by Shaun @ Tru6

Definitely braise it or smoke it. Any shoulder benefits greatly from low and slow. I would brown it on high heat, pull it, add in some chopped onion, carrot, celery, deglase with some red wine, then lower heat, add a bay leaf or two, some parsely and thyme, more wine, water, deglaze again, put it all into a braising pan, liquid about 1" up the side, 250F in the oven for 2 hours ought to do it.

then you can make a sauce with the "stock," maybe add some rasperries and balsamic vinegar, chicken bone broth and reduce to a sauce. Roux to thicken if needed.

I'd eat that...