Can I make this braised lamb shoulder ahead of time?

Yes. In fact, I think it’s even better made a day ahead. Store the lamb, braising liquid and preserved lemon salsa separately in the refrigerator, then reheat the lamb in a hot frying pan with a small amount of the cooking liquid before serving.

What are preserved lemons?

Preserved lemons are lemons that have been cured in salt until the rind becomes soft and intensely flavoured. They add a savoury citrus flavour that is difficult to replicate with fresh lemon and work particularly well with lamb.

Can I use fresh lemon instead of preserved lemon?

Yes, although the flavour won’t be quite the same. Preserved lemons bring a unique savoury citrus flavour to the dish, while fresh lemons tend to be brighter and sharper. If needed, substitute with the finely grated zest of 2 lemons and add 1 tablespoon of lemon juice to the braising liquid.

What should I serve with braised lamb shoulder?

I’ve served this braised lamb shoulder with couscous and natural yoghurt. The couscous is simply dressed with olive oil, lemon zest, parsley and salt. It also pairs beautifully with creamy mashed potatoes , polenta or crusty bread to soak up the sauce. For a lighter option, serve it with a simple green salad or seasonal vegetables.

How do I know when the lamb is cooked?

The lamb is ready when it is very tender and can be easily pierced with a spoon. For the lamb ragu variation, continue cooking until the meat falls apart easily and can be shredded with two forks.

Braised Lamb Shoulder with Preserved Lemon & Cumin

Ingredients

Units Scale

Lamb

1.3 kilograms boneless lamb shoulder
20 grams preserved lemon rind, finely chopped
2 teaspoons ground cumin
1 tablespoon olive oil
8 grams fine salt

Braise

1 large onion, sliced
5 garlic cloves, finely diced
1 teaspoon tomato paste
200 millilitres dry white wine
Water, to come halfway up the lamb

Preserved Lemon Salsa

Braised onions from the cooking liquid
20 grams flat-leaf parsley, finely chopped
5 grams preserved lemon rind, finely chopped

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Instructions

Marinate the Lamb

In a large bowl, combine the preserved lemon rind, cumin, olive oil and salt. Add the lamb shoulder and rub the marinade all over the meat. Cover and refrigerate overnight, or for at least 4 hours.

Braise the Lamb

Preheat the oven to 140°C fan bake (160°C conventional).
Place a large Dutch oven or oven-safe casserole dish over medium heat. Add the onion and cook for 8–10 minutes until softened. Add the garlic and cook for a further minute, then stir through the tomato paste and cook for 1 minute.
Pour in the white wine and simmer for 2–3 minutes to reduce slightly.
Place the lamb shoulder on top of the onions, fat side up. Add enough water to come roughly halfway up the lamb.
Cover with a lid and transfer to the oven. Cook for 3 hours.
Remove the lid and continue cooking for a further 45 minutes, or until the lamb is very tender.
Remove the lamb from the braising liquid and set aside to rest for 15–20 minutes.

Make the Salsa

Remove the onions from the cooking liquid and place in a bowl. Stir through the parsley and preserved lemon rind.

Finish the Lamb

Slice the lamb into 2 centimetre thick pieces.
Heat a large frying pan over medium-high heat. Add the lamb and cook for 1–2 minutes on each side until lightly browned and crisp around the edges. Add a small amount of the cooking liquid and allow it to reduce slightly.

To Serve

Serve the lamb slices with the reduced cooking liquid spooned over top and finish with the parsley and preserved lemon salsa.

Notes

If making ahead, after step 7 of braising, allow the meat and braising liquid to fully cool then refrigerate. Make the salsa and refrigerate separately. Bring everything to room temperature before finishing the lamb in the pan.
The amount of water required will vary depending on the size of your pot. Add enough to come roughly halfway up the lamb in Step 4 of braising.

Author: Ben Walls
Prep Time: 30 minutes
Marinating Time: 4 hours
Cook Time: 3 hours 45 minutes