Chian Mastic-Kissed Lamb Shoulder with Santorini Fava Purée and Candied Lemon Gremolata

Prepare the Lamb: Pat the lamb shoulder dry and season generously with sea salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb on all sides until deeply golden brown, about 8-10 minutes total. Remove the lamb and set aside.

Build the Sauce: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced red onion and sauté until softened, about 5-7 minutes. Add the minced garlic and crushed mastic, cooking for another minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 3-4 minutes.

Braise the Lamb: Return the seared lamb to the pot. Add the canned diced tomatoes, beef/lamb broth, rosemary, thyme, bay leaves, cinnamon stick, and allspice berries. Bring the liquid to a gentle simmer. Cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the lamb is fork-tender and easily shreds.

Prepare the Santorini Fava Purée: While the lamb braises, combine the rinsed fava, 1.2 liters of water, quartered red onion, whole garlic cloves, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the fava is very tender. Skim any foam that rises to the surface during cooking.

Finish the Fava: Remove the bay leaf, onion, and garlic from the fava (they've imparted their flavor). Drain any excess liquid, reserving about 1/2 cup. Mash the fava with a potato masher or process in a food processor until smooth, adding reserved liquid if needed to achieve a creamy consistency. Stir in 4 tablespoons of extra virgin olive oil and fresh lemon juice. Season with sea salt and black pepper to taste. Keep warm.

Make the Candied Lemon Gremolata: Carefully zest the lemon, avoiding the bitter white pith. Cut the zest into very fine julienne strips. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the lemon zest and simmer gently for 5-7 minutes, until the zest is translucent and slightly softened. Drain the candied zest and let it cool slightly. In a small bowl, combine the candied lemon zest, finely chopped parsley, finely chopped mint, and crushed toasted pine nuts.

Serve: Once the lamb is tender, remove it from the pot and let it rest for a few minutes. Carefully remove the cinnamon stick, allspice berries, bay leaves, rosemary, and thyme sprigs from the braising liquid. Shred the lamb using two forks or cut into thick slices.

Plating: Spoon a generous portion of the warm Santorini Fava Purée onto each plate. Top with the shredded or sliced mastic-kissed lamb. Drizzle with a little of the rich braising liquid. Garnish generously with the Candied Lemon Gremolata. Serve immediately with a final drizzle of extra virgin olive oil.