Step 1

Preheat oven to 150C. Place the onion in the base of a large casserole dish. Top with the lamb.

Step 2

Combine the oil, garlic, lemon rind, sumac, cumin, thyme and oregano in a bowl. Season. Spread the spice mixture over the lamb. Set aside at room temperature for 20 minutes to develop the flavours.

Step 3

Pour the wine and stock around the lamb. Cover and bake, turning halfway through cooking, for 4-4 1/2 hours or until lamb is tender.

Step 4

Use tongs to transfer the lamb to a platter and cover with foil to keep warm. Pour braising liquid into a jug. Use a metal spoon to skim and discard the fat from the surface.

Step 5

Shred the lamb and serve with the braising liquid, smoky eggplant puree, tabouli and flatbread.