Braised Lamb (Shoulder) With Garlic and Cinnamon

1. 1

   Put oil in a large, deep skillet over medium-high heat.

2. 2

   A minute later, add as many chunks of lamb as will fit without crowding(cook in batches, if necessary).

3. 3

   When meat browns, (3 to 4 minutes)turn chunks and sprinkle them with salt and pepper.

4. 4

   Adjust heat so pieces brown as rapidly as possible without burning.

5. 5

   After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).

6. 6

   When all meat has been removed from pan, turn off heat and allow the pan to cool a bit.

7. 7

   Turn heat back to medium and add garlic and cinnamon.

8. 8

   Cook for about 30 seconds, then add the wine;.

9. 9

   raise heat to high and let wine bubble away for a minute.

10. 10

    Add the tomatoes and cook, stirring occasionally,for about a minute.

11. 11

    Return meat to pan and cover; adjust heat so mixture bubbles very gently.

12. 12

    (If it cooks too quickly,.

13. 13

    you may have to add a little water.)

14. 14

    Cook, undisturbed, until meat is very tender, about 1 1/2 hours.

15. 15

    Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.