Syrah Braised Lamb Shoulder

• 2 tablespoons ground cumin
• 3 tablespoons olive oil, divided
• salt & freshly ground black pepper
• 1 (5 lb) boneless lamb shoulder, tied
• 1 (750 ml) bottlesyrah wine
• 4 cups chicken stock or 4 cups low sodium chicken broth
• 12 fresh thyme sprigs, tied with string

1. Preheat the oven to 350.
2. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper.
3. Rub the mixture all over the lamb.
4. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
5. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes.
6. Transfer the lamb to a large plate.
7. Wipe out the casserole.
8. Return the lamb to the casserole.
9. Add the wine, chicken stock and thyme sprigs and bring to a boil.
10. Cover with a tight-fitting lid and transfer the casserole to the oven.
11. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
12. Transfer the lamb to a large platter and cover with foil.
13. Discard the thyme sprigs.
14. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
15. Remove the strings from the roast.
16. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

ground cumin, olive oil, salt, lamb shoulder, wine, chicken stock, thyme

Taken from www.food.com/recipe/syrah-braised-lamb-shoulder-194157 (may not work)