2 hrs 15 mins
1 hr 30 mins
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 300° with rack the in lower third of the oven.
- 2In 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.
- 3Season lamb with salt and pepper.
- 4Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
- 5Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
- 6Remove lamb; set aside.
- 7Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
- 8Stir in tomatoes, lemons, chicken stock, and tomato paste.
- 9Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
- 10Cover, and transfer to oven; cook for 1 hour.
- 11Using 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.
- 12Transfer lamb and vegetables to a large serving platter; serve immediately.
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Nutritional Facts for Braised Lamb Shoulder With Potatoes and Fennel
Serving Size: 1 (852 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1469.7
- Calories from Fat 992
- Total Fat 110.3 g
- Saturated Fat 44.0 g
- Cholesterol 326.8 mg
- Sodium 494.6 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 8.1 g
- Sugars 4.4 g
- Protein 82.3 g
The following items or measurements are not included: