Moroccan Braised Lamb Shoulder

(serves 4)

• 1/4 teaspoon ground star anise
• 1/4 teaspoon ground coriander
• 1/4 teaspoon saffron threads
• Pinch ground cumin
• 1/2 head garlic, smashed
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 1 teaspoon harissa (or garlic-chili paste)
• one 2 1/2 lb lamb shoulder with bone, excess fat trimmed
• 3 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 carrot, peeled and diced
• 1 medium onion, peeled and diced
• 1/2 head garlic, crushed
• 1 1/2 tablespoons tomato paste
• 1/4 cup dry white wine
• 3 tomatoes, peeled, cored and diced
• 3 cups chicken stock or veal stock

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1. Combine the star anise, coriander, saffron, and cumin in a small bowl. Add the garlic, thyme, and bay leaf. Stir in the olive oil and harissa. Press the mixture on the lamb shoulder. Place the lamb in a glass dish, cover with plastic film, and refrigerate for at least 12 hours.
   
2. Preheat the oven to 400’F.
   
3. Remove the lamb from the refrigerator. Pick off and reserve the thyme and bay leaf.
   
4. Heat the olive oil in a braising pan over medium high heat. Season the lamb with salt and pepper to taste. Add the lamb to the hot pan and sear until nicely browned on all sides. Remove the lamb from the pan and set aside.
   
5. Pour the excess fat from the pan. Over medium high heat add the carrot, onion and garlic along with the reserved thyme and bay leaf. Saute until vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and stir to deglaze the pan. Bring to a boil and simmer until the wine has reduced by half. Stir in the tomatoes and stock and bring to a boil.
6. Add the shoulder to the braising pan, cover and place in preheated oven. After 30 minutes reduce heat to 350’F and braise for 1 hour, basting every 15 minutes. Lower the heat to 325’F and braise for another hour, basting every 20 minute. The meat is ready when very tender but not falling off the bone.
7. At this point the shoulder can be served or refrigerated for up to two days and reheated in a 450’F oven for 20 minutes basting regularly with the braising liquid until a beautiful glaze has formed.
   
8. Cut into pieces, adjust seasoning and serve with egg noodles, couscous or rice