Cabernet-Braised Lamb Shoulder

  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)

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