Braised Lamb Shoulder
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 677
- Total Fat
- 46
- Saturated Fat
- 18
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 32
- Cholesterol
- 130
- Sodium
- 1076
- Total: 20 hr 35 min (includes chilling time)
- Active: 40 min
Ingredients
One 4-pound bone-in lamb shoulder, tied with butcher’s twine
Kosher salt and freshly cracked black pepper
1/4 cup harissa
1/4 cup olive oil
1/2 teaspoon ground cinnamon
1 teaspoon zaatar
8 to 10 cloves garlic
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
3 to 4 large carrots, cut into 1-inch pieces
1 large or 2 small bulbs fennel, cut into 1/2-inch wedges, leaving the cores intact
1 large sweet onion, like Vidalia, large diced
2 cups white wine
1 cup chicken stock, or more as needed
2 tablespoons chopped preserved lemon, plus more for garnish
4 Medjool dates, pitted and chopped, plus more for garnish
Chopped fresh mint, for garnish
Chopped fresh parsley, for garnish
Directions
Special equipment:
butcher’s twine; a mini food processor- Sprinkle the lamb shoulder all over with plenty of salt and pepper. Use more than you think you need and ensure that the entire surface gets seasoned. Return to the refrigerator overnight.
- Make a paste by blending the harissa paste, olive oil, cinnamon, zaatar, garlic, rosemary and thyme in a mini food processor. Brush the paste all over the lamb shoulder and return to the refrigerator to rest for 8 to 12 hours.
- Preheat the oven to 325 degrees F.
- Place the carrots, fennel and onion in a large roasting pan and add the wine, chicken stock, preserved lemon and dates. Add the lamb back to the roasting pan and nestle into the liquid and vegetables. Add more stock if needed until the lamb is covered three-quarters of the way. Cover with foil and transfer to the oven. Cook until the meat is tender and falling off the bone, about 4 hours. Remove from the oven and garnish with the mint, parsley, chopped preserved lemon and dates.