Moroccan Braised Lamb

Serves 6-8

1 large, bone-in lamb shoulder (4 1/2 to 5 1/2 pounds)

1 tablespoon plus 1 teaspoon kosher salt, divided

1 1/2 cups slivered almonds

2 large yellow onions

1 large carrot

2 medium celery stalks

4 cloves garlic

3/4 cup dried apricots

3/4 cup pitted prunes

1/4 cup olive oil

3 tablespoons tomato paste

2 teaspoons ground cumin

2 teaspoons ras el hanout

3 teaspoons freshly ground black pepper

1 cup dry red wine

2 cups low-sodium chicken or vegetable broth

1/4 medium bunch fresh parsley

1/2 medium bunch fresh mint

Sprinkle 1 bone-in lamb shoulder lamb evenly with 1 tablespoon of the kosher salt. Let sit at room temperature for 1 hour. (Alternatively, refrigerate uncovered for at least 8 hours or overnight, then let sit at room temperature for 30 minutes before cooking.)

Arrange 1 1/2 cups slivered almonds in an even layer on a rimmed baking sheet. Arrange a rack in the middle of the oven and heat the oven to 350°F. While the oven is preheating, roast the almonds until lightly golden brown and fragrant, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

Peel and coarsely chop 2 large yellow onions (about 4 cups) and 1 large carrot (about 3/4 cup). Coarsely chop 2 medium celery stalks (about 1 cup). Thinly slice 4 garlic cloves. Coarsely chop 3/4 cup dried apricots and 3/4 cup pitted prunes.

Heat 1/4 cup olive oil in a large Dutch oven over medium-high until shimmering. Add the lamb fat side down and cook undisturbed until some of the fat renders and the bottom is deep golden brown, about 10 minutes. Carefully flip the lamb. Cook, turning occasionally, until golden-brown on all sides, about 10 minutes total. Transfer the lamb to a plate or rimmed baking sheet. Transfer all but 1/4 cup of the drippings to a heatproof bowl.

Add the onions, carrots, celery, and remaining 1 teaspoon kosher salt to the Dutch oven. Cook, stirring occasionally, until the vegetables are browned in spots and slightly softened, 5 to 7 minutes. Reduce the heat to medium. Add the garlic, 3 tablespoons tomato paste, 2 teaspoons ground cumin, 2 teaspoons ras el hanout, and 2 teaspoons black pepper. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.

Add 1 cup dry red wine and scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the wine is reduced by half, about 2 minutes. Add 3 cups low-sodium chicken or vegetable broth.

Return the lamb, fat side down to the Dutch oven. Bring to a boil.

Cover and transfer to the oven. Braise for 1 hour and 30 minutes. Flip the lamb, cover, and braise in the oven until fork-tender and falling off the bone, 1 to 2 hours more.

Increase the oven temperature to 400ºF. Stir the apricots, prunes, and almonds into the braising liquid. Return to the oven and braise uncovered until the lamb is deeply browned and crispy on top, 20 to 30 minutes.

Transfer the lamb to a clean cutting board. Tent with aluminum foil and let rest for 30 minutes. Meanwhile, spoon off the fat from the surface of the sauce, if needed.

Shred the lamb into large chunks. Pick the leaves from 1/4 medium bunch fresh parsley and 1/2 medium bunch fresh mint and coarsely chop until you have about 2 tablespoons of each. Spoon the sauce onto a serving platter and top with the lamb. Garnish with the parsley and mint.