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4 to 6
From our friend Cara Tobin, using her namesake blend.
1 lamb shoulder (3 to 5 lbs)
1 onion diced
2 cloves garlic, chopped
1 lemon cut into 4 pieces
2 cups white wine
2 tbsp. Cara Blend
1 tsp. dried ginger
1 tsp. cinnamon
1 tbsp unsalted butter
Salt and pepper
Pickled cabbage, for serving
Roasted sweet potatoes, for serving
Sesame seeds, for serving
Labne or yogurt, for serving
Preheat the oven to 350 degrees.
Season lamb all over with salt and pepper.
Heat 2 tablespoons oil in a large Dutch oven over high heat. Add lamb shoulder, and cook, turning occasionally, until lamb is browned all over, 8 to 10 minutes.
Remove lamb; set aside. Pour out any excess oil, and discard. Add 1 tablespoon oil and heat over medium-high heat. Stir in garlic and onion. Cook for 1 minute then add spices. Cook for an additional 1 minute.
Return lamb to Dutch oven. Add wine and bring to a simmer. Let the wine reduce by half. Then add the lemon and enough water to cover to cover 2/3rd of the shoulder and bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 3 to 4 hours.
Remove from oven. Transfer lamb to a platter, and keep warm.
Place the Dutch oven over low heat, add butter and cook the liquid until it has reduced and thickened, about 3 minutes.