A question about a recipe: Twelve-Hour Lamb Shoulder with Ras el Hanout

I have a question about the recipe "Twelve-Hour Lamb Shoulder with Ras el Hanout" from Michelle McKenzie. Do you think it would be a good idea to complete the slow braise a day before I want to serve this dish and then slowly reheat? I'm thinking about this dish for my do-ahead Thanksgiving main!

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702551
702551 November 11, 2018

This dish looks like a great candidate to be prepared a day or two before serving per the author's headnote.

It's similar to chili or other meat stews in that regard. It will likely be better given a day or two for the flavors to marry.

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