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Lamb dishes are becoming more and more popular in restaurants. try this recipe, and you'll understand why. The flavor is both unique and delicious.
Yield: 6-8 Portions
4-5 pounds lamb shoulder
2 small yellow onions, quartered
1 large carrot, cut into 1-inch pieces
2 Roma tomatoes, cut into 1-inch pieces
1 tablespoon tomato paste
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/4 cup olive oil
1 tablespoon harissa
1 tablespoon chopped fresh thyme
1 tablespoon chopped garlic
1 teaspoon ground star anise
1 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of saffron
1 bay leaf
2 cups beef stock
2 cups dry red wine