Syrah Braised Lamb Shoulder

1. 1

   Preheat the oven to 350.

2. 2

   In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.

3. 3

   Rub the mixture all over the lamb.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.

5. 5

   Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.

6. 6

   Transfer the lamb to a large plate.

7. 7

   Wipe out the casserole.

8. 8

   Return the lamb to the casserole.

9. 9

   Add the wine, chicken stock and thyme sprigs and bring to a boil.

10. 10

    Cover with a tight-fitting lid and transfer the casserole to the oven.

11. 11

    Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.

12. 12

    Transfer the lamb to a large platter and cover with foil.

13. 13

    Discard the thyme sprigs.

14. 14

    Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.

15. 15

    Remove the strings from the roast.

16. 16

    Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.