Braised Lamb Shoulder with Mediterranean Flavors

➊ First, generously season the lamb shoulder with salt, then rub it all over with neutral vegetable oil. Marinate at room temperature for about 45 minutes to allow the salt to penetrate and the surface to dry slightly.

➋ Then, slowly grill the lamb shoulder all around on a plancha or over an open fire at a rather low heat, so that intense roasted flavors develop and the meat additionally acquires a slightly smoky aroma without cooking through completely.

➌ Peel and roughly chop the carrots, red onions, and garlic head. Heat the vegetable oil in a large Dutch oven and sear the vegetables vigorously. As soon as they have slightly browned, add the tomato paste and roast for a few minutes until dark and aromatic. Then stir in the cumin and briefly sauté it to fully develop its aroma. Now, add the seared lamb shoulder to the Dutch oven and pour in the red wine. Additionally, add poultry broth or water until the meat is largely covered. Add soy sauce, cinnamon sticks, lemon zest, rosemary, and dried apricots. Bring the mixture to a vigorous boil once. Then taste the liquid and ideally season it only lightly salty and full-bodied, as it will be greatly reduced and concentrated later.

➍ Simmer the lamb shoulder with the lid closed over very low heat for about 3 ½–4 hours until the meat is butter-tender and easily falls off the bone. During simmering, occasionally check that there is enough liquid and that nothing sticks. Once the lamb is tender, carefully remove it from the braiser. Pass the sauce through a sieve (or leave it unsieved in the Dutch Oven) and thicken it to the desired consistency with cornstarch mixed with water. Then add the chickpeas and diced zucchini to the sauce. Heat everything briefly so that the zucchini retains its bite and fresh green color, and the chickpeas are just warmed through. To serve, arrange the lamb shoulder on a large platter and generously cover with the aromatic sauce and vegetables. Serve with couscous and/or a fresh, crisp salad.