Mediterranean Braised Lamb Shoulder

This hearty dish is a true taste of the Mediterranean , and it’s surprisingly simple to make!



The aromatic spices and garlic create a medley of flavors that will fill your kitchen with the most tempting scents. After a patient wait of 2.5 to 3 hours, the lamb becomes melt-in-your-mouth tender, ready to be enjoyed with your favorite couscous or fregola.



Enjoy!





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Mediterranean Braised Lamb Shoulder
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Course Main Course Cuisine Italian

Prep Time 10 minutes minutes Cook Time 2 hours hours 40 minutes minutes Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Author Stefano De Pieri


Ingredients 1 lamb shoulder 1 large onion 2 celery sticks 2 carrots 100 millilitres balsamic vinegar 10 cloves garlic 2 tablespoons cumin 2 tablespoons coriander seeds 2 tablespoons toasted fennel seeds 2 sticks cinnamon 2 cloves 2 small cans peeled tomatoes chilli to taste oil Metric – US Customary
Instructions Debone the lamb shoulder and remove most of the fat. Cut into 2cm by 2cm (1 x 1 inch) pieces. Sear the meat in a hot fry pan and set aside. In a large saucepan, cook the onion, celery and carrot, then add the meat and stir. Add the vinegar and stir. Add the spices and garlic and stir. Season with salt, pepper and chilli and stir. Pass the tomatoes through a mouli, then add them to the pot and stir. Cook, partly covered with a lid, until the lamb is soft and tender. This usually takes between 2.5 to 3 hours. If the lamb begins to dry out, add a little bit of water as required. Serve hot, with cous cous or fregola.

Notes



Related: Greek Lamb Stew with Yogurt and Orzo (Giouvetsi) Related: Pesto-Crusted Lamb Cutlets with Eggplant and Olive Caponata Related: Leg of Lamb Recipes Related: 30 Amazing Roasted Lamb Recipes
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