Jewel of Bekaa Lamb: Slow-Braised Lamb Shoulder with Saffron-Infused Freekeh, Fig, and Pistachio Gremolata

Prepare the Lamb: Pat the lamb shoulder dry with paper towels. Season generously with 1 teaspoon salt and 0.5 teaspoon black pepper.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 5-7 minutes per side. Remove the lamb and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onions and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add the smashed garlic, bay leaves, cinnamon stick, Lebanese seven-spice blend, and ground cumin. Cook for another 2 minutes until fragrant.

Stir in the tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-5 minutes.

Return the seared lamb to the pot. Pour in the chicken or lamb stock until the lamb is mostly submerged. Add the fresh lemon juice and the remaining 0.5 teaspoon salt. Bring to a simmer, then reduce heat to low, cover tightly, and braise in the oven (preheated to 160°C / 325°F) or on the stovetop for 3 to 3.5 hours, or until the lamb is fork-tender and easily pulls away from the bone. Flip the lamb halfway through cooking.

Prepare the Saffron-Infused Freekeh: While the lamb braises, prepare the freekeh. Rinse the freekeh thoroughly under cold water until the water runs clear.

In a small bowl, crush the saffron threads and steep them in 2 tablespoons of hot water for at least 10 minutes to extract color and flavor.

In a medium saucepan, melt the butter over medium heat. Add the rinsed freekeh and sauté for 2-3 minutes until lightly toasted.

Pour in the 2 cups of chicken or vegetable stock and the saffron-infused water. Add 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the freekeh is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Prepare the Fig and Pistachio Gremolata: In a small bowl, combine the finely diced dried figs, roughly chopped pistachios, finely chopped fresh parsley, lemon zest, and sumac. Drizzle with extra virgin olive oil and season with 0.25 teaspoon salt. Mix well to combine.

Finish and Serve: Once the lamb is cooked, carefully remove it from the pot and transfer it to a cutting board. Tent with foil and let rest for 10 minutes.

Skim any excess fat from the braising liquid. Remove and discard the bay leaves and cinnamon stick. If the sauce is too thin, reduce it over medium-high heat until it reaches your desired consistency. Taste and adjust seasoning if necessary.

Shred or slice the lamb meat, discarding the bone.

To serve, spoon a generous portion of the saffron-infused freekeh onto individual plates. Top with the tender lamb meat. Drizzle with the rich braising sauce and generously sprinkle with the fig and pistachio gremolata. Serve immediately.