Braised lamb shoulder with fennel
Braised lamb shoulder with fennel

Preparation time 10 minutes

Total time: 1 hour 1 minutes

Ingredients

  1. 10 mL (2 tsp.) crushed coriander seeds
  2. 10 mL (2 tsp.) crushed fennel seeds
  3. 10 mL (2 tsp.) crushed mustard seeds
  4. 5 mL (1 tsp.) crushed black peppercorns and salt
  5. 900 g (2 lb.) boneless lamb shoulder
  6. 2 cloves garlic, thinly sliced
  7. 15 mL (1 tbsp.) Compliments olive oil
  8. 2 fennel bulbs, quartered
  9. 125 mL (1/2 cup) chicken (or veal) stock
  10. 125 mL (1/2 cup) white wine

Directions

  1. Preheat the oven to 160°C (325°F).
  2. In a small bowl, mix together the coriander, fennel, and mustard seeds with the pepper and salt. Set aside.
  3. Make small slits in the lamb shoulder with a paring knife. Insert a slice of garlic into each slit. Coat the meat with spice mixture.
  4. Heat oil over medium-high heat in an ovenproof pan. Sear meat about 1 minute per side. Transfer to a plate.
  5. In the same saucepan, add fennel and sauté for 5 minutes, or until lightly golden. Pour in chicken stock and white wine, scraping bottom of pan to loosen all particles. Bring to a boil.
  6. Place lamb shoulder in the ovenproof pan and scatter fennel wedges around the meat. Cover and bake for 2½ hours or until meat shreds easily with a fork.

VARIATION : Replace fennel seeds with cumin seeds, and the pepper with 2 mL (1/2 tsp.) red pepper flakes.

CHEF'S SECRET: Removing fat from cooking juices couldn't be easier! Set broth aside to sit and then, use a ladle, spoon, or bulb baster to gently remove fat from the surface.

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