Cabernet-Braised Lamb Shoulder Recipe

Name: Cabernet-Braised Lamb Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fennel seed, ground; 4 tablespoons extra-virgin olive oil; 1 [5-pound] boneless American lamb shoulder roast, tied; 2 apples, roughly chopped; 6 cloves garlic, smashed; 6 shallots, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 botle cabernet; 4 cups chicken stock or low-sodium broth; 6 fresh bay leaves; 8 sprigs rosemary, tied with string

Servings: persons

2 tablespoons fennel seed, ground
4 tablespoons extra-virgin olive oil
1 [5-pound] boneless American lamb shoulder roast, tied
2 apples, roughly chopped
6 cloves garlic, smashed
6 shallots, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 botle cabernet
4 cups chicken stock or low-sodium broth
6 fresh bay leaves
8 sprigs rosemary, tied with string

1
Preheat the oven to 350.
2
In a small bowl, mix the fennel seed with 2 tablespoons of the oil and a big pinch of salt and pepper.
3
Rub the mixture all over the lamb.
4
Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven.
5
Add the lamb shoulder and brown it well over moderately high heat, about 20 minutes.
6
Transfer the lamb to a large plate.
7
Wipe out the casserole.
8
Add 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery.
9
Return the lamb to the casserole.
10
Add the wine, chicken stock, bay leaves and rosemary sprigs and bring to a boil.
11
Cover with a tight-fitting lid and transfer the casserole to the oven.
12
Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
13
Transfer the lamb to a large platter and cover with foil.
14
Discard the vegetables, rosemary & bay leaves sprigs.
15
Simmer the braising liquid until reduced to 1 1/2 cups, about 50 minutes.
16
Remove the strings from the roast.
17
Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons fennel seed, ground, 4 tablespoons extra-virgin olive oil, 1 [5-pound] boneless American lamb shoulder roast, tied, 2 apples, roughly chopped, and more.

Yes, Cabernet-Braised Lamb Shoulder 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.

Cabernet-Braised Lamb Shoulder

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