Braised Lamb Shoulder

From our friend Cara Tobin, using her namesake blend. 

Author

Cara Tobin

Servings

4 to 6

Category

Main Course

Ingredients

• 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
• Olive oil
• Salt
• Pepper
• Pickled cabbage, for serving (See below)
• Roasted sweet potatoes, for serving (See below)
• Sesame seeds, for serving
• Labne or yogurt, for serving

Directions

1. Preheat the oven to 350 degrees.
2. Season lamb all over with salt and pepper.
3. 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.
4. 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.
5. 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 2/3rd of the shoulder and bring to a boil, cover, and transfer to the oven. Cook until fork-tender, 3 to 4 hours.
6. Remove from oven. Transfer lamb to a platter, and keep warm.
7. Place the Dutch oven over low heat, add butter and cook the liquid until it has reduced and thickened, about 3 minutes.
8. Serve the lamb on top of roasted sweet potatoes. Drizzle the sauce all over and then top with pickled red cabbage, a drizzle of labne, and a sprinkle of sesame seeds.