A hearty home-cooked dish of lamb shoulder slowly braised in a covered pot over low heat with thyme and garlic. The long cooking time softens the meat’s fibrous texture; it is a satisfying everyday meal with pilaf or bulgur.
Heat the olive oil in a large saucepan. Sear the lamb shoulder over high heat until browned on all sides.
Add the onion and garlic and sauté for a few minutes, then sprinkle with thyme.
Add the hot water and season with salt and black pepper. Cover and cook over low heat until the meat is tender enough to come away from the bone.
Cook uncovered for a few more minutes until the sauce thickens, then serve hot.
Important: Cooking the shoulder with the bone in adds flavor and gives the meat a softer texture. Caution: Check the bottom of the pot often; if the liquid reduces too much during the long cooking, the dish may burn.
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