Trim excess fat from the lamb shoulder or leg, leaving a thin fat cap for flavor. Pat the meat dry with paper towels and place in a large container or resealable bag.

Make the marinade

In a bowl combine yogurt, olive oil, lemon juice, minced garlic, grated ginger, cumin, coriander, paprika, cinnamon, black pepper, kosher salt and crushed red pepper flakes (if using). Whisk until smooth.

Coat the lamb thoroughly with the marinade, massaging into any folds and around the bone. Cover or seal and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration.

Aromatics and Braising Liquid

Preheat and sear

Remove the lamb from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Preheat the oven to 160°C (320°F). Heat a large heavy ovenproof Dutch oven or roasting pan over medium-high heat and add 1 tablespoon olive oil. Sear the lamb on all sides until deeply browned (about 4–6 minutes per side). Transfer the lamb to a plate.

Cook aromatics

Reduce heat to medium. Add sliced onions, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add tomato paste and cook 1–2 minutes, stirring to coat the vegetables and deepen the paste's color.

Deglaze and build braising liquid

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by half (2–3 minutes). Add the stock, bay leaves, rosemary and thyme and bring to a simmer.

Return the seared lamb to the pot, nestling it into the aromatics and liquid so the liquid comes about halfway up the meat. Spoon some of the vegetables and liquid over the top.

Braise in the oven

Cover the pot tightly with a lid or foil and transfer to the preheated oven. Braise for 2.5–3.5 hours, or until the lamb is fork-tender and easily pulls apart. Check once halfway through to ensure there is still liquid; add a little hot stock or water if necessary.

Finishing & Garnish

Rest and reduce sauce

Carefully transfer the lamb to a cutting board and tent loosely with foil to rest for 10–15 minutes. Meanwhile, place the pot with the braising liquid and vegetables on the stovetop over medium-high heat and simmer until reduced and slightly thickened, about 6–10 minutes. Taste and adjust seasoning with salt and pepper.

Serve

Shred or slice the lamb as desired. Spoon the reduced sauce and vegetables over the meat. Drizzle with 1 tablespoon olive oil, sprinkle with chopped parsley and serve with lemon wedges on the side to brighten the flavors.

Leftovers: Refrigerate cooled leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Reheat gently with a splash of stock.