Braised Lamb with Garlic and Lemon

Like most braised dishes, this stew takes time but, once the initial browning is done, very little work. There are times I consider browning optional, but this isn’t one of them, because the dish is so simple that you need the complexity browning brings. Serve with Pilaf or another rice dish.

Other cuts of meat you can use here: beef chuck, brisket, or round (all of which will take somewhat longer than the lamb); pork shoulder; lamb shanks (ag