Ingredients:

  • 1 (2-2.5 kg) Bone-in Lamb Shoulder, tied with butcher’s twine
  • 1 Tbsp Olive Oil (for rubbing)
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 4 Sprigs Fresh Rosemary, leaves lightly crushed
  • 4 Cloves Garlic, crushed
  • Zest of 1 large Lemon
  • 2 Tbsp Neutral Cooking Oil (e.g., sunflower or rapeseed)
  • 1 large Yellow Onion, diced
  • 2 Carrots, peeled and roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 Cloves Garlic, thinly sliced
  • 1 cup Dry Red Wine (e.g., Merlot or Pinot Noir)
  • 3 cups Unsalted Beef or Lamb Stock
  • 2 Bay Leaves
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Freshly Chopped Parsley
  • 1 Tbsp Freshly Chopped Oregano
  • 2 Tbsp Preserved Lemon Peel, rinsed and finely diced (pith removed)
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Pat the lamb shoulder completely dry. Rub with 1 Tbsp olive oil, salt, pepper, crushed garlic, rosemary, and lemon zest. Place the lamb in a non-reactive container, cover, and refrigerate for at least 2 hours, or ideally overnight, allowing the flavours time to penetrate.
  2. Preheat oven to 160°C (325°F). Heat 2 Tbsp of neutral oil in a heavy Dutch oven over high heat. Sear the lamb shoulder on all sides until deeply browned and crusted (approx. 3-4 minutes per side). Remove the lamb and set aside.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 8–10 minutes until softened. Add sliced garlic and tomato paste; cook for 1 minute.
  4. Pour in the red wine. Bring to a simmer and scrape the bottom of the pot vigorously, reducing the liquid by half (approx. 5 minutes). Stir in the stock, Worcestershire sauce, and bay leaves. Bring the liquid to a gentle boil.
  5. Place the seared lamb shoulder back into the Dutch oven, bone-side down, ensuring the liquid comes about halfway up the sides of the meat. Cover the pot tightly with the lid. If the lid is loose, use parchment paper underneath.
  6. Transfer the pot to the preheated oven. Cook for 3 hours 45 minutes to 4 hours 15 minutes. After 2 hours, check the liquid level and turn the meat over. The meat is done when it is fork-tender (internal temperature reaches 93°C or 200°F).
  7. Carefully remove the lamb from the pot and place it on a carving board. Tent loosely with foil and allow to rest for 20 minutes. Strain the braising liquid into a saucepan, discarding the solids. Skim excess fat and reduce the liquid over high heat until it reaches a desired gravy consistency.
  8. While the meat rests, combine the chopped parsley, oregano, and diced preserved lemon peel with 1 Tbsp of extra virgin olive oil to create the crust. Shred the lamb or slice it thickly. Drizzle with the sauce, and sprinkle the preserved lemon herb crust over the top just before serving.