Braised Lamb Shoulder With Potatoes and Fennel

May 09, 2023May 9, 20230 1
Braised Lamb Shoulder With Potatoes and Fennel recipe for a hearty dinner
in Dinner

Prep

30 min

Cook

4 hours

Ready In

4 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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

Nutrision Information

Servings Per Recipe
8
Calories
550
Sugar
5g
Fat
33g
Braised Lamb Shoulder With Potatoes and Fennel is a hearty and flavorful meal that's perfect for a special occasion or a cozy night in. This dish has its roots in French cuisine, where braising tough cuts of meat is a common practice. The lamb shoulder is slowly braised in a mixture of vegetables, herbs, and chicken stock until it's tender and succulent. The potatoes and fennel add a delicious sweetness to the dish, while the meyer lemons provide a bright and zesty flavor. Braised Lamb Shoulder With Potatoes and Fennel is a perfect example of comfort food done right.

Instructions

1.Preheat your oven to 325°F.
2.In a mixing bowl, combine the fresh breadcrumb, finely chopped rosemary, finely chopped sage, and 2 tablespoons of extra virgin olive oil. Mix well and set aside.
3.Season the lamb shoulder all over with salt and black pepper to taste.
4.In a large Dutch oven or oven-safe pot, heat the remaining 3 tablespoons of extra virgin olive oil over medium-high heat. Add the lamb shoulder and brown on all sides, about 8 minutes in total.
5.Remove the lamb shoulder from the pot and set aside. Add the potato, fennel, celery, and coriander seed to the pot and cook for 5 minutes, stirring occasionally.
6.Add the halved plum tomatoes, sliced meyer lemons, and chicken stock to the pot, and stir in the tomato paste. Bring the mixture to a boil.
7.Return the lamb shoulder to the pot, making sure it's fully submerged in the liquid. Scatter the sliced garlic over the top of the lamb, and add the whole rosemary and sage sprigs.
8.Cover the pot with a tight-fitting lid and place in the preheated oven. Cook for 3-4 hours, or until the lamb shoulder is tender.
9.Remove the pot from the oven and let it sit for 10 minutes before serving.
10.Optional: sprinkle the breadcrumb mixture over the top of the lamb, and place under the broiler for a few minutes to crisp up the top.

PROS

This hearty and flavorful dish is perfect for a special occasion or a cozy night in.

The lamb shoulder is braised until it’s tender and succulent, while the potatoes and fennel add a delicious sweetness to the dish.

This recipe can be made in advance and reheated for an easy dinner later in the week.

CONS

This recipe requires a few hours of cooking time, so it’s not ideal for a quick weeknight dinner.

Braising the lamb in the oven can heat up the kitchen and make it uncomfortable during the warmer months.

HEALTH & BENEFITS

Lamb is a rich source of high-quality protein, iron, and vitamin B12. It also contains conjugated linoleic acid (CLA), which has been shown to have anti-inflammatory and anti-cancer properties.
Fennel is a good source of fiber, vitamin C, and potassium. It also contains antioxidants that can help protect against chronic diseases like cancer and heart disease.

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