Cider-Braised Shoulder with Apples

Ingredients

• 1 tied Finnsheep shoulder roast (3–4 lbs)
• 2 tbsp butter
• 2 tsp kosher salt
• 1 large onion, sliced
• 2 firm apples, quartered
• 2 cups hard or fresh cider
• 1 tbsp cider vinegar
• 1 tbsp whole-grain mustard
• 2 sprigs thyme

Method

1. 1

   Salt the roast and brown in butter in a Dutch oven.

2. 2

   Add the onion and cook until golden, then add cider, vinegar, mustard, and thyme.

3. 3

   Cover and braise at 325°F for 2 hours. Add the apples and braise 30 minutes more.

4. 4

   Rest the meat while you reduce the braising liquid by half on the stove. Slice and spoon the sauce over.