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Lamb dishes are becoming more and more popular in restaurants. Try this recipe, and you’ll understand why. The flavor is both unique and delicious.

KEEP SCREEN ON

Yield: 6-8 Portions

Ingredients
Ingredients
4-5 pounds lamb shoulder

2 small yellow onions, quartered

1 large carrot, cut into 1-inch pieces

2 Roma tomatoes, cut into 1-inch pieces

1 tablespoon tomato paste

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

Rub
¼ cup olive oil

1 tablespoon harissa

1 tablespoon chopped fresh thyme

1 tablespoon chopped garlic

1 teaspoon ground star anise

1 teaspoon ground coriander

½ teaspoon ground cumin

Pinch of saffron

1 bay leaf

2 cups beef stock

2 cups dry red wine



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Preparation Method

  1. In a small bowl, mix together the ingredients for the rub.
  2. Spread evenly over the lamb.
  3. Place inside a vacuum seal bag or large zip-top bag and seal, removing as much air as possible.
  4. Allow to sit overnight or for at least 12 hours.
  5. Place onions, carrot, and tomato in a 6-8 quart dutch oven and spread out.
  6. Remove the lamb from the bag and spread tomato paste over the surface.
  7. Season all sides with the salt and pepper.
  8. Place in the center of the pan on top of the vegetables.
  9. Preheat the oven on the Convection Steam Mode at 440°F.
  10. Place the pan into the oven and cook, uncovered, on rack position 2 for 15 minutes.
  11. Remove the pan from the oven and pour both the stock and wine into pan around the lamb.
  12. Flip the lamb and stir vegetables.
  13. Turn heat down to 250°F and cook for 1½ hours.
  14. After 1½ hours, flip the lamb again.
  15. Continue to cook until tender, about 1½ to 2 hours.
  16. Remove the meat from the pan and strain the liquid.
  17. Thicken or reduce to the desired consistency.
  18. Pull the lamb into pieces and serve with the sauce.