👨‍🍳 Instruktioner

1. 1

   Preheat oven to 325°F (160°C). Season the lamb shoulder generously with salt and pepper.

   💡 Proffstips: Allowing the lamb to come to room temperature before searing helps with even cooking.
2. 2

   Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb on all sides until deeply browned.

   ⏱️ 8-10 minutes

   💡 Proffstips: Don't overcrowd the pot; sear in batches if necessary.
3. 3

   Remove lamb from the pot and set aside. Add the sliced onions and bell peppers to the pot and cook until softened, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

   ⏱️ 3 minutes
6. 6

   Stir in the crushed tomatoes, beef broth, bay leaves, cumin, oregano, and smoked paprika. Season with salt and pepper.

   💡 Proffstips: Taste and adjust seasoning before returning the lamb.
7. 7

   Return the seared lamb to the pot, ensuring it's mostly submerged in the liquid. Bring to a simmer.

   💡 Proffstips: If the liquid doesn't cover most of the lamb, add a little more broth or water.
8. 8

   Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is very tender and easily shreds.

   ⏱️ 2 hours 30 minutes

   💡 Proffstips: Check periodically and add more liquid if it seems dry.
9. 9

   Remove the lamb from the pot and place it on a cutting board. Using two forks, shred the lamb.

   💡 Proffstips: Allow the lamb to cool slightly before shredding to make it easier.
10. 10

    Skim off any excess fat from the sauce in the pot. Return the shredded lamb to the sauce and stir to combine. Simmer for another 10-15 minutes to allow the flavors to meld.

    ⏱️ 15 minutes

    💡 Proffstips: If the sauce is too thin, simmer uncovered for a few extra minutes to reduce it.
11. 11

    Serve hot, garnished with fresh cilantro. Traditionally served with white rice and black beans.

    💡 Proffstips: A side of fried plantains (maduros) is also a delicious accompaniment.