This rustic lamb dish is cooked slowly until it is so tender that the meat can be pulled apart with forks.

Serves 6-8

1 Meyer lemon
1 bone-in shoulder of lamb, block cut, about 6 1/2 lbs.
Salt and freshly ground black pepper
1 head garlic, cloves separated and peeled
1 stick cinnamon
3 ripe tomatoes, peeled, seeded and chopped
1 750 mL bottle Cabernet Sauvignon
1 cup port wine
1 cup water
1 cup beef stock
2 sprigs fresh thyme
2 bay leaves
2 tsp. chopped parsley

Preheat oven to 350° F. Blanch lemon in boiling water for 2 minutes. Drain, plunge into cold water, drain again and cut into 8 wedges. Set aside.

Season lamb with salt and pepper. Set a heavy roasting pan or large, ovenproof sauté pan over medium heat. Add lamb to dry pan and brown on both sides, 20 minutes. Remove and set aside. Discard fat and return pan to burner. Add lemon and cook over medium heat, stirring and crushing the wedges, 1 minute. Add garlic and cinnamon and cook for 3 minutes. Add tomatoes, wine, port, water, beef stock, thyme and bay leaves. Bring to a boil and cook for 1 minute more. Off the heat, season mixture with salt and pepper to taste, and return lamb shoulder to pan. Cover pan tightly with aluminum foil and bake until lamb is very tender, about 3 hours. Remove cinnamon, thyme and bay leaves. Sprinkle with parsley before serving.