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

Katie Hornstein
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Twelve-Hour Lamb Shoulder with Ras el Hanout
Recipe question for: Twelve-Hour Lamb Shoulder with Ras el Hanout

2 Comments

Franca
Franca February 26, 2021
I have a boneless shoulder I would like to make this with. Would the cook time change?
 
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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