3 lemons
1 7-8 lb. boneless lamb shoulder -- trimmmed
Salt and fresh ground pepper
10 cloves garlic -- peeled
2 sticks cinnamon
1 can whole peeled tomatoes with juice (28 oz.)
1 bottle ruby port (750 mil)
2 sprigs fresh thyme or 1/4 tsp. dried
2-3 bay leaves

Bring a medium pot of water to a boil over high heat; add lemons and blanch 2 minutes. Drain; cut each lemon into 8 pieces lengthwise and set aside.

Season lamb generously with salt and pepper. Set a large roasting pan over 2 burners on top of the stove. Add lamb, fat side down and cook with additional fat over medium-high heat, turning once, until well-browned on both sides, about 20 minutes in all. Remove lamb and set aside; pour off and discard excess fat and return pan to stove.

Add lemons to roasting pan and cook over medium heat 2 minutes, stirring and crushing lemons with a wooden spoon and scraping up any browned bits from bottom of the pan. Add garlic and cinnamon and cook 2-3 minutes. Add tomatoes, port wine, thyme and bay leaves; cook 1 minuges more. Season with salt and pepper. Return lamb to roasting pan, reduce heat to low; cover tightly with foil and braise slowly until lamb is tender, about 1-2/3 hours. Remove and discard cinnamon, herbs and bay leaves before serving.

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