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 abou...
...t this dish for my do-ahead Thanksgiving main
Recipe question for: Twelve-Hour Lamb Shoulder with Ras el Hanout
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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.