Moroccan Braised Lamb Shoulder

Preheat the oven to 350 degrees F.

Place the lamb, cut side up, on a cutting board. Sprinkle with salt and pepper and half of the ground cumin. Roll the lamb up and tie with kitchen twine. Sprinkle the outside of the lamb with salt and pepper.

Dredge the lamb in the flour and brush off any excess. Heat half the oil in a large roasting pan over medium heat. Brown the lamb on all sides in the hot oil then remove the lamb and set aside.

Drain off the excess fat from the roasting pan. Add the remaining oil, onions, carrots, celery, and garlic and saute, stirring occasionally, for 10 minutes or until the vegetables are soft.

Add the remaining cumin and tomato paste to the pan and stir well. Add the rosemary and wine and stir, scraping up any browned bits from the bottom of the pan.

Bring the liquid to a boil, return the lamb to the pan, and add the broth. Reduce heat to a simmer and let cook for 10 minutes.

Cover the roasting pan with foil and place it in the oven. Bake, basting the lamb occasionally with the juices in the pan, for about 2 hours at 350 degrees F or until the lamb registers 150 degrees F on a meat thermometer.

Remove the roasting pan from the oven and let the meat sit for at least 5 minutes covered with foil. Remove the kitchen twine and slice the lamb. Serve the meat with the pan juices over cooked couscous.