📖 Instructions

1. First, prep your lamb: Take the lamb shoulder out of the refrigerator about 30 minutes before you plan to cook it. Pat it dry with paper towels. This helps get a nice crust when searing.
2. Make the Baklava Spice Rub: In a small bowl, mix together the cinnamon, ground cloves, nutmeg, cardamom, ginger, and a pinch of salt and black pepper. Really get in there with your fingers to break up any clumps.
3. Rub-a-dub-dub: Generously rub the spice mixture all over the lamb shoulder, pressing it in so it sticks. Don't be shy—we want every inch covered!
4. Sear the Lamb: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once it's shimmering, carefully place the lamb shoulder in the hot oil and sear on all sides until deeply browned. This should take about 5-7 minutes per side. Searing creates a beautiful crust and adds tons of flavor.
5. Get Ready to Braise: Remove the lamb from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
6. Add Liquid and Aromatics: Pour in the chicken broth and red wine vinegar, scraping up any browned bits from the bottom of the skillet. This adds depth and complexity to the sauce. Add the bay leaf and fresh rosemary sprig.
7. Return the Lamb: Place the seared lamb shoulder back into the skillet, nestling it among the onions and garlic. The liquid should come about halfway up the side of the lamb. If needed, add a bit more chicken broth to reach this level.
8. Braise Low and Slow: Cover the skillet or Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the lamb is incredibly tender and easily pulls apart with a fork. Check the lamb occasionally during cooking, adding more broth if the liquid evaporates too quickly.
9. Rest and Shred: Once the lamb is cooked, remove it from the oven and let it rest for at least 15-20 minutes before shredding. This allows the juices to redistribute, resulting in more flavorful and tender meat.
10. Shred the Lamb: Use two forks to shred the lamb shoulder into bite-sized pieces. Discard any large pieces of fat or bone.
11. Simmer in Sauce: Return the shredded lamb to the skillet with the braising liquid. Simmer over medium heat for about 10-15 minutes, allowing the lamb to soak up all those delicious flavors. The sauce should thicken slightly.
12. Serve and Enjoy: Serve the Baklava Spiced Lamb hot, garnished with fresh parsley or pomegranate seeds. It's fantastic with couscous, roasted vegetables, or a simple side salad.