Greek-style Braised Lamb

Meat that falls apart with a fork, slow-cooked in a short, glossy jus. The warm scent of cinnamon and lemon acidity balance the richness of the shoulder for a velvety sauce.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1082
• Protein: 69 g
• Carbs: 16 g
• Fat: 75 g

Ingredients

• 1.2 kg Lamb shoulder ( cut into large cubes )
• 2 piece Onion ( sliced )
• 4 piece Garlic ( crushed )
• 400 g Round tomato ( chopped )
• 200 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 piece Cinnamon stick
• 1 tbsp Oregano
• 2 piece Bay leaf
• 2 piece Thyme
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 1 tbsp Tomato paste

Instructions

1. Sear the meat

   Heat olive oil in a cast iron pot. Brown the lamb shoulder pieces on all sides until a brown and crispy crust forms. Remove and set aside.

2. Sauté the aromatics

   In the same pot, add the sliced onions and crushed garlic. Sauté until translucent. Add the tomato paste and stir for 1 minute to lightly toast it and remove its acidity.

3. Deglaze and add liquid

   Pour in the dry white wine. Vigorously scrape the drippings with a wooden spatula. Add the crushed tomatoes, cinnamon, oregano, bay leaf, and thyme. Put the meat back in.

4. Braise

   Cover tightly. Cook over very low heat or in the oven at 150°C. The meat is ready when it offers no resistance to the tip of a knife. At the end of cooking, add the lemon juice to brighten the flavors.

Chef's tips

• Don't rush the initial browning: that's where the flavor is built.
• If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat until it coats the back of a spoon.

Storage

Keeps for 3 days in the fridge in its sauce. Even better when gently reheated the next day.