Slow-Braised Mediterranean Lamb Shoulder with Wilted Tuscan Kale

Preheat your oven to 325 deg F (160 deg C).

Season the lamb shoulder cubes with salt and pepper. In a heavy-bottomed Dutch oven, sear the lamb over medium-high heat until deeply browned on all sides, about 5-6 minutes.

Add the Pomodorina sauce to the pot, scraping up the browned bits from the bottom to deglaze. Cover tightly and transfer to the oven to braise for 2 hours, or until the lamb is fork-tender and pulls apart easily.

While the lamb is finishing, steam the wild rice according to package directions until fluffy.

In the final 10 minutes of cooking, add the chopped Tuscan kale to the braising liquid, stirring gently until the leaves are tender and vibrant green.

To plate, spoon the wild rice into a wide bowl. Top with the braised lamb and kale mixture, ensuring you spoon the savory tomato-infused braising juices over the top. Garnish with fresh flat-leaf parsley.