Olio's Braised Lamb Shoulder

Braised Lamb Shoulder
braised lamb shoulder photo by carmen troesser


1½ Tbsp. kosher salt
1½ Tbsp. ras el hanout 
1½ Tbsp. sugar   
1 3-lb. bone-in lamb shoulder 
4 cups lamb, chicken or beef stock
10 garlic cloves 
3 to 4 celery stalks, medium diced 
2 large carrots, medium diced 
1 fennel bulb, medium diced 
1 large onion, medium diced 
3 rosemary sprigs 
1 thyme sprig
3 Tbsp. harissa, plus more to taste
Chickpea salad (recipe here)


• Preheat the oven to 220 degrees. 

• Stir together the salt, ras el hanout and sugar in a small bowl. 

• Trim the fat off the lamb shoulder, and rub the spice mixture all over the meat.

• Place the meat on a rack in a roasting pan and add the stock, garlic, celery, carrots, fennel, onion, rosemary and thyme. 

• Cover the pan with parchment, then foil and crimp the edges to seal. Braise 10 hours. 

• Let rest until cool enough to handle. Separate the meat from bones and shred.

• Mix the meat with harissa to taste. Serve over the chickpea salad. 

Tags : Lamb , Mediterranean , Middle Eastern