Braised Lamb Shoulder With Potatoes And Fennel

Name: Braised Lamb Shoulder With Potatoes And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh breadcrumb; 1 sprig fresh rosemary, finely chopped; 1 sprig fresh rosemary, left whole; 1 sprig fresh sage, leaves finely chopped, plus; 1 sprig fresh sage, left whole; 5 tablespoons extra virgin olive oil; 1 (6 lb) lamb shoulder, with 10 inches of shank bone left intact, trimmed; coarse salt; fresh ground black pepper; 1 lb fingerling potato, scrubbed; 3 fennel bulbs, trimmed, each cut into 8 wedges; 3 celery ribs, cut on the bias into 1/2-inch pieces; 1 tablespoon whole coriander seed, crushed; 4 plum tomatoes, peeled, halved, and cored; 2 meyer lemons, thinly sliced crosswise; 2 cups unsalted chicken stock, preferably homemade; 2 tablespoons tomato paste; 4 garlic cloves, finely chopped; 8 garlic cloves, thinly sliced crosswise

Servings: persons

1/2 cup fresh breadcrumb
1 sprig fresh rosemary, finely chopped
1 sprig fresh rosemary, left whole
1 sprig fresh sage, leaves finely chopped, plus
1 sprig fresh sage, left whole
5 tablespoons extra virgin olive oil
1 (6 lb) lamb shoulder, with 10 inches of shank bone left intact, trimmed
coarse salt
fresh ground black pepper
1 lb fingerling potato, scrubbed
3 fennel bulbs, trimmed, each cut into 8 wedges
3 celery ribs, cut on the bias into 1/2-inch pieces
1 tablespoon whole coriander seed, crushed
4 plum tomatoes, peeled, halved, and cored
2 meyer lemons, thinly sliced crosswise
2 cups unsalted chicken stock, preferably homemade
2 tablespoons tomato paste
4 garlic cloves, finely chopped
8 garlic cloves, thinly sliced crosswise

1
Preheat oven to 300u00b0 with rack the in lower third of the oven.
2
In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
3
Season lamb with salt and pepper.
4
Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
5
Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
6
Remove lamb; set aside.
7
Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; saute, stirring, for 5 to 6 minutes.
8
Stir in tomatoes, lemons, chicken stock, and tomato paste.
9
Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
10
Cover, and transfer to oven; cook for 1 hour.
11
Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
12
Transfer lamb and vegetables to a large serving platter; serve immediately.

1021

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup fresh breadcrumb, 1 sprig fresh rosemary, finely chopped, 1 sprig fresh rosemary, left whole, 1 sprig fresh sage, leaves finely chopped, plus, and more.

Yes, Braised Lamb Shoulder With Potatoes And Fennel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!