Braised Lamb Shoulder

Ingredients

• One 4-pound bone-in lamb shoulder, tied with butcher’s twine
• Kosher salt and freshly cracked black pepper
• 1/4 cup harissa
• 1/4 cup olive oil
• 1/2 teaspoon ground cinnamon
• 1 teaspoon zaatar
• 8 to 10 cloves garlic
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 3 to 4 large carrots, cut into 1-inch pieces
• 1 large or 2 small bulbs fennel, cut into 1/2-inch wedges, leaving the cores intact
• 1 large sweet onion, like Vidalia, large diced
• 2 cups white wine
• 1 cup chicken stock, or more as needed
• 2 tablespoons chopped preserved lemon, plus more for garnish
• 4 Medjool dates, pitted and chopped, plus more for garnish
• Chopped fresh mint, for garnish
• Chopped fresh parsley, for garnish

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