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Ingredients

Name: Rosh Hashanah braised lamb shoulder with red wine and date jus
Prep time: 20 min
Cook time: 4 min
Yield: 6
Ingredients: Lamb; 1.5 kg bone-in lamb shoulder; 1½ tsp kosher salt; 1 tsp coarse black pepper; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp sweet or smoked paprika; ¼ tsp ground allspice (optional); 1 tbsp finely chopped fresh thyme; 2 tbsp olive oil (for searing); For the braise; 1 large white onion, diced; 2-3 cloves of garlic, peeled and smashed; 2 tbsp tomato puree; 187ml red wine, ideally Malbec or Merlot; 500ml lamb or beef stock; 8 Medjool dates, pitted and halved; 1–2 sprigs fresh thyme

Lamb
1.5 kg bone-in lamb shoulder
1½ tsp kosher salt
1 tsp coarse black pepper
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sweet or smoked paprika
¼ tsp ground allspice (optional)
1 tbsp finely chopped fresh thyme
2 tbsp olive oil (for searing)
For the braise
1 large white onion, diced
2-3 cloves of garlic, peeled and smashed
2 tbsp tomato puree
187ml red wine, ideally Malbec or Merlot
500ml lamb or beef stock
8 Medjool dates, pitted and halved
1–2 sprigs fresh thyme