Slow Braised Lamb Shoulder Recipe

Prep saffron

Place saffron threads in a small bowl and pour 2 tablespoons hot water over them. Let steep while you prepare other ingredients (at least 10 minutes) so they release color and aroma.

Season and flour the lamb

Pat the lamb shoulder dry with paper towels. Rub the meat all over with 1 tablespoon of the kosher salt and 1 teaspoon black pepper. Lightly dust the lamb with the flour, shaking off excess — this helps thicken the braising liquid.

Brown the lamb

Heat a large heavy Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering, add the lamb shoulder and sear on all sides until deeply browned, about 6–8 minutes per side depending on size. Work in batches if needed. Transfer lamb to a plate.

Sauté aromatics

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add sliced onion, carrots, celery and a pinch of salt. Cook, stirring, until softened and beginning to brown, about 8–10 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes until fragrant, stirring to coat vegetables.

Deglaze

Pour in the white wine and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Add liquids and spices

Return the lamb to the pot. Add stock, water (start with 250 ml), bay leaves, cinnamon, cumin, remaining 1 tablespoon kosher salt, remaining 1 teaspoon black pepper, and the saffron with its soaking liquid. Stir gently to combine. The liquid should come about two-thirds up the sides of the lamb — add up to 100–150 ml more water if necessary.

Slow braise

Bring to a gentle simmer on the stovetop. Cover the pot with a lid and transfer to an oven preheated to 150°C (300°F). Braise until the lamb is fork-tender and pulls apart easily, about 3 to 3.5 hours depending on size. Check once at the 90-minute mark: if the liquid has reduced too much, add 50–100 ml hot water or stock. Tilt the pot occasionally to baste the lamb with cooking juices.

Prepare prunes

About 30 minutes before the lamb is done, place the prunes in a small saucepan with the brown sugar and red wine vinegar and 60 ml of the braising liquid (or water). Warm over low heat until the prunes soften and the sauce becomes glossy, about 10–12 minutes. Taste and adjust sweetness or acidity as needed.

Combine and finish

When the lamb is tender, remove the pot from the oven. Carefully lift the lamb onto a cutting board and tent with foil to rest 10–15 minutes. Skim any excess fat from the surface of the braising liquid. Stir lemon zest into the sauce along with the reserved prunes and their syrup. If you prefer a thicker sauce, simmer the braising liquid on the stovetop over medium heat until reduced to desired consistency (5–10 minutes). Taste and adjust seasoning with salt, pepper, or a splash more vinegar if needed.

Shred or slice the lamb

Using two forks or a carving knife, shred or slice the lamb into large pieces. Return the pieces to the pot with the sauce and prunes to warm through for 3–5 minutes so the meat absorbs the flavors.

Toast almonds

While the sauce finishes, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the blanched almonds and toast, stirring frequently, until golden brown and fragrant, 4–6 minutes. Remove from heat and roughly chop half of the almonds; leave the rest whole for texture.

Assemble and garnish

Transfer lamb, prunes and sauce to a warmed serving platter. Scatter chopped and whole toasted almonds over the top, sprinkle with chopped parsley and optional toasted sesame seeds. Serve with the reserved sauce alongside. Offer accompaniments such as couscous, polenta, roasted potatoes or flatbreads.