Braised Lamb Shoulder With Potatoes and Fennel

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.

• Ready In: 2 hrs 15 mins
• Serves: 6

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 (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

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