Slow-Roasted Shoulder of Lamb with Woody Herbs and Roasted Garlic

Preheat the oven to 450°F. Trim the lamb shoulder of excess fat
Season with salt and pepper on all sides.

Spread the garlic cloves and sliced onion over the bottom of a roasting pan.
Place half of the herb sprigs on top of the onions and garlic. Place the lamb on top of the herbs, and cover the lamb with the remaining herbs.

Cover the roasting pan tightly with aluminum foil, sealing the edges. Place the pan in the preheated oven, close the door, and immediately turn the oven temperature down to 325°F. Roast, tightly covered, for 5 hours, or until very tender and the bones are easily removed.

While the lamb roasts, combine the stock, cream, and nutmeg in a large saucepan and bring to a boil. While whisking, slowly pour the polenta meal into the stock. Return to a simmer, whisking well to break up any lumps.

Reduce the heat to its lowest setting, cover, and cook, stirring occasionally, until the polenta is smooth and the grain is fully cooked and tender (about 45 minutes). Taste and adjust seasoning if necessary.

Pour the polenta into a loaf pan and place it in the refrigerator, uncovered, to cool.
When the lamb is done, remove the roast from the pan and place it on a platter to rest. Keep warm.

Drain as much fat from the pan as possible and reserving the garlic and onions. Discard the herbs. If the juices in the bottom of the roasting pan are thin and watery, place the roasting pan over medium heat and reduce the juices. Reduce the sauce until slightly thickened to concentrate the flavors. If desired, balance the flavor of the sauce with a splash of vinegar and season well with salt and pepper.

Using tongs, pull the lamb meat apart into chunks. Discard the bones.

Ladle pieces of the cooled polenta on a griddle pan or nonstick pan over medium heat until the polenta is well browned and heated through, about 5 minutes per side.