Spiced Braised Lamb
Serves 4 to 6 people
Prep: 30 minutes Cook Time: 3.5 to 4 hours
Braised lamb is an indulgent dish that is perfect for
those new to lamb. The spices in this dish will
transform your home into a Middle Eastern spice
market; perfect to welcome friends and family.
4 to 5 lbs of boneless lamb shoulder; cut into 8ths
2 tbsp ghee + 1 tsp
4 cups of beef broth or bone broth
2 tbsp sumac
2 tbsp smoked Spanish paprika
1 tbsp cinnamon
1 tsp ground black peppercorns
1 tbsp Real Salt
2 heads of garlic
4 bay leaves
Preheat oven to 320 degrees Fahrenheit
BROWN MEAT: Heat ghee in large Dutch oven (or
pot), over mediumhigh
heat. Once very
hot but not smoking, add lamb and brown both sides
of each piece of the lamb shoulder. Brown about 4
minutes per side.
Note: the pan MUST be HOT for the mean to brown.
It may get a bit smoky momentarily. That’s OK!
SPICE RUB: Meanwhile, combine sumac, paprika,
cinnamon, and salt in a small bowl. Once meat is
browned, remove it from the pan and rub it with the
sumac spice mixture.
BRAISE: Add broth, garlic heads, bay leaves, and
spice rubbed lamb back into the pan. Cover the pan
with lid or with tin foil. If you use tinfoil, press the
center in as if it is a reverse tent (picture a triangle
point, with point facing down, into the braise).
This allows the condensation to drip back into the
broth during braising, which creates a decadent
It’s important that the lamb is submerged in the
braising broth the entire time. Braise, covered in
broth liquid for about 2 to 3.5 hours or until lamb is
very tender; you should be able to break it up with a
Depending on your oven, the size pieces of the lamb
you cut, and the type of dish you braised it in, this
could take up to 4 hours, so plan accordingly.
When lamb is finished, remove it from oven and take
2 cups of the braising liquid out. Add braising liquid
to a medium sauce pot and simmer, uncovered until
it is reduced down to about half, then add 1 tsp of
ghee (or butter), mix and serve.
Plate lamb over celeriac mash and drizzle the
reduction over the top.