Recipe by Chef Kate
A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.
- 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 (6 lb) 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
Directions See How It's Made
- Preheat oven to 300° with rack the in lower third of the oven.
- In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
- Season lamb with salt and pepper.
- Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
- Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
- Remove lamb; set aside.
- Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
- Stir in tomatoes, lemons, chicken stock, and tomato paste.
- Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- Cover, and transfer to oven; cook for 1 hour.
- Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
- Transfer lamb and vegetables to a large serving platter; serve immediately.