Slow-Braised Lamb Shoulder with Feta and Olives

Instructions

1. 1

   Preheat oven to 160°C (325°F). Pat the lamb shoulder dry with paper towels and season generously with salt and black pepper. (5 minutes)

   ~5 min
2. 2

   Heat olive oil in a large oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned. Remove lamb from the pot and set aside. (10 minutes)

   ~10 min
3. 3

   Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic, oregano, and thyme, and cook for another minute until fragrant. (8 minutes)

   ~8 min
4. 4

   Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Add the bay leaves. (3 minutes)

   ~3 min
5. 5

   Return the lamb shoulder to the pot. The liquid should come about halfway up the sides of the lamb. If not, add a little more broth or water. (2 minutes)

   ~2 min
6. 6

   Cover the pot tightly with a lid or aluminum foil. Transfer to the preheated oven and braise for 3 to 3.5 hours, or until the lamb is very tender and easily pulls apart with a fork. (180 minutes)

   ~180 min
7. 7

   Remove the pot from the oven. Carefully remove the lamb from the pot and shred it using two forks. Discard bay leaves. (5 minutes)

   ~5 min
8. 8

   Stir the pitted Kalamata olives into the braising liquid. Return the shredded lamb to the pot and toss to coat in the sauce. (2 minutes)

   ~2 min
9. 9

   Serve the lamb shoulder hot, garnished with crumbled feta cheese. (1 minute)

   ~1 min