Slow Lamb

I suppose this is more like a pot roast and it tastes good. I stuffed this lamb shoulder with garlic, rosemary, thyme, oregano, salt and pepper before browning it in a pan. I then put it into this clay pot on top of onion, cloves, dry cranberries, pine nuts, cinnamon and the pan juice. It stayed in a 300℉ oven for 3 hours.









The result is pull-apart tender, and very tasty.













I ate it over couscous. I could have reduce the sauce a bit but it has a nice mildness as is.