Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius.

2. 2

   Season 2 kilograms of boneless lamb shoulder generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then dredge it lightly in 0.25 cup of all-purpose flour.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat, then sear the floured lamb shoulder until deeply browned on all sides, about 8-10 minutes, and set it aside.

4. 4

   Add 2 large chopped yellow onions, 3 medium chopped carrots, and 2 chopped celery stalks to the same pot, cooking until softened for about 8 minutes, then stir in 1 tablespoon of crushed juniper berries and cook for 1 minute more.

5. 5

   Deglaze the pot with 2 cups of unsweetened pomegranate juice and 2 cups of lamb or beef broth, scraping up any browned bits from the bottom, and bring the liquid to a gentle simmer.

6. 6

   Return the seared lamb shoulder to the pot, ensuring it is partially submerged in the liquid, cover tightly with a lid, and braise in the preheated oven for 2.5 to 3 hours, or until the lamb is fork-tender.

7. 7

   Remove the lamb from the pot and let it rest, then skim any excess fat from the braising liquid before thickening the sauce slightly over medium heat if desired, or reduce it to concentrate flavors.

8. 8

   Shred the braised lamb shoulder and serve it over mashed potatoes or root vegetable puree, drizzled with the rich braising sauce and garnished with 0.5 cup of fresh pomegranate arils and 0.5 cup of fresh chopped dill.