Cabernet-Braised Lamb Shoulder

• 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.

fennel, extravirgin olive oil, shoulder roast, apples, garlic, shallots, carrots, celery stalks, cabernet, chicken stock, bay leaves, rosemary

Taken from www.foodrepublic.com/recipes/cabernet-braised-lamb-shoulder/ (may not work)