Braised Lamb (shoulder) With Garlic And Cinnamon

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 lbs lamb, preferably from the shoulder, cut into 1-to-2-inch chunks
• salt and pepper
• 5 -6 garlic cloves, peeled and slivered
• 6 cinnamon sticks, 6 3-inch pieces
• 1 cup dry wine, stock or 1 cup water
• 4 plum tomatoes, chopped (canned are fine)
• 1 lemon, quartered

Recipe

• 1 put oil in a large, deep skillet over medium-high heat.
• 2 a minute later, add as many chunks of lamb as will fit without crowding(cook in batches, if necessary).
• 3 when meat browns, (3 to 4 minutes)turn chunks and sprinkle them with salt and pepper. adjust heat so pieces brown as rapidly as possible without burning.
• 4 after each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes).
• 5 when all meat has been removed from pan, turn off heat and allow the pan to cool a bit. turn heat back to medium and add garlic and cinnamon.
• 6 cook for about 30 seconds, then add the wine;.
• 7 raise heat to high and let wine bubble away for a minute. add the tomatoes and cook, stirring occasionally,for about a minute.
• 8 return meat to pan and cover; adjust heat so mixture bubbles very gently. (if it cooks too quickly,.
• 9 you may have to add a little water.) cook, undisturbed, until meat is very tender, about 1 1/2 hours.
• 10 taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges.