Syrah Braised Lamb Shoulder

From Food & Wine October 2006

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 2  tablespoons ground cumin
• 3  tablespoons olive oil, divided
•  salt & freshly ground black pepper
• 1 (5 lb)  boneless lamb shoulder, tied
• 1 (750 ml) bottle  syrah wine
• 4  cups  chicken stock or 4  cups low sodium chicken broth
• 12  fresh thyme sprigs, tied with string

Directions

1. Preheat the oven to 350°.
2. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
3. Rub the mixture all over the lamb.
4. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
5. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
6. Transfer the lamb to a large plate. Wipe out the casserole.
7. Return the lamb to the casserole.
8. Add the wine, chicken stock and thyme sprigs and bring to a boil.
9. Cover with a tight-fitting lid and transfer the casserole to the oven.
10. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
11. Transfer the lamb to a large platter and cover with foil.
12. Discard the thyme sprigs.
13. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
14. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.