Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Lamb Shoulder With Potatoes and Fennel Recipe
    Lost? Site Map

    Braised Lamb Shoulder With Potatoes and Fennel

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 300° with rack the in lower third of the oven.
    2. 2
      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.
    3. 3
      Season lamb with salt and pepper.
    4. 4
      Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
    5. 5
      Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
    6. 6
      Remove lamb; set aside.
    7. 7
      Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
    8. 8
      Stir in tomatoes, lemons, chicken stock, and tomato paste.
    9. 9
      Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
    10. 10
      Cover, and transfer to oven; cook for 1 hour.
    11. 11
      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.
    12. 12
      Transfer lamb and vegetables to a large serving platter; serve immediately.

    Ratings & Reviews:


    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:

    fresh rosemary

    fresh rosemary

    fresh sage

    fresh sage

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes