Preparation Time: 45 minutes
Cooking Time: 3 hours
Attention Time: 30 minutes
1. In a large mixing bowl, combine all the ingredients on
the list from the wine through the bay leaves.
2. Place the lamb pieces in the bowl, and toss well to thoroughly
coat the meat with the mixture. Place a piece of plastic film
wrap over the bowl and press it down so it directly touches
the top of the meat. Place the bowl in the refrigerator for
3. On the day of the meal, heat the oven to 325. Remove the
bowl from the refrigerator and carefully extract the lamb
pieces from the marinade, cleaning off any pieces of vegetables
or spices clinging to the meat. Reserve marinade.
3. In an oven proof pan just large enough to accommodate all
the lamb pieces, place the 2 tablespoons of canola or peanut
oil and heat over a high flame.
4. Salt and pepper the lamb pieces on both sides, and when
the oil begins to smoke, carefully place the lamb pieces in
the pan. When the underside becomes a caramel brown color
(2-3 minutes), carefully turn over and brown the other side.
5. When both sides have browned, remove the meat from the
pan to a plate. Carefully pour the reserved marinade into
the pan and stir with a wooden or plastic spoon to scrape
up any brown bits that have formed on the bottom of the pan.
6.Cook the mixture for 2-3 minutes and then spread it evenly
across the base of the pan and place the lamb pieces on top
of it. Cover the lamb just to the top, and no more, with the
chicken bouillon -the actual amount of bouillon will vary
with the size of the pan you are using.
7. Bring the mixture to a boil and then place a piece of aluminum
foil over the pan, pressing it down in the pan to directly
touch the top of the meat. Place the pan in the oven and try
to forget about it for 2 ½ hours.
8. After this time, remove the lamb from the oven and check
the tenderness of the meat: if/when it pulls away from the
bone without much effort, the shoulder pieces are done. At
this stage, place the pan aside to cool the pieces in their
cooking liquid. If more cooking is required, place them back
in the oven until they are tender.
9.When cool, carefully remove the meat and strain the vegetables
from the cooking liquid.
10. For the meal, heat the liquid in a pan, just to a simmer,
and place the meat in it until heated through.
11. Quickly cook the spinach in the butter, with some salt,
pepper, and a pinch of nutmeg until it just “wilts”. 12.To
serve, put a small pile of cooked spinach in the center of
each plate and place the warmed lambon top. Stir the chopped
black olives into some of the lamb braising liquid and spoon
over the meat on the plates.