Syrah Braised Lamb Shoulder

Total Time: 4 hrs Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 6
• 2 tablespoons ground cumin
• 3 tablespoons olive oil, divided
• salt & freshly ground black pepper
• 1 (5 lb) boneless lamb shoulder, tied
• 1 (750 ml) bottle syrah wine
• 4 cups chicken stock or 4 cups low sodium chicken broth
• 12 fresh thyme sprigs, tied with string

Recipe

• 1 preheat the oven to 350°.
• 2 in a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
• 3 rub the mixture all over the lamb.
• 4 heat the remaining 1 tablespoon of olive oil in a large heavy casserole or dutch oven.
• 5 add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
• 6 transfer the lamb to a large plate. wipe out the casserole.
• 7 return the lamb to the casserole.
• 8 add the wine, chicken stock and thyme sprigs and bring to a boil.
• 9 cover with a tight-fitting lid and transfer the casserole to the oven.
• 10 braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
• 11 transfer the lamb to a large platter and cover with foil.
• 12 discard the thyme sprigs.
• 13 boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
• 14 remove the strings from the roast. slice the lamb, transfer to plates or a platter and spoon the sauce on top.