Braised Lamb Shoulder With Potatoes and Fennel

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READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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