Braised Lamb Shoulder With Potatoes And Fennel Recipes

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BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL



Braised Lamb Shoulder with Potatoes and Fennel image

Provided by Martha Stewart

Categories     Lamb Recipes

Number Of Ingredients 15

1/2 cup fresh breadcrumbs
1 sprig whole fresh rosemary
1 sprig fresh sage, leaves finely chopped
5 tablespoons extra-virgin olive oil
1 (6-pound) lamb shoulder with 10 inches of shank bone left intact, trimmed
Coarse salt and freshly ground pepper
1 pound fingerling potatoes, scrubbed
3 bulbs fennel, trimmed, each cut into 8 wedges
3 ribs celery, cut on the bias into 1/2-inch pieces
1 tablespoon whole coriander seeds, crushed
4 plum tomatoes, peeled, halved, and cored
2 Meyer lemons, thinly sliced crosswise
2 cups homemade chicken stock, or canned low-sodium chicken broth
2 tablespoons tomato paste
4 cloves garlic, finely chopped, plus 8 cloves, thinly sliced crosswise

Steps:

  • Preheat oven to 300 degrees 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. 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; saute, 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.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL



Braised Lamb Shoulder with Thyme, Carrots, and Fennel image

Provided by Christian Etchebest

Categories     Lamb     Braise     Dinner     Fennel     Carrot     Spring     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
3 tablespoons butter
2 tablespoons olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled, cut horizontally in half
8 large fresh thyme sprigs
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
1 bay leaf

Steps:

  • Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
  • Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
  • Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL



Braised Lamb Shoulder With Potatoes and Fennel image

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.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 1469.7, Fat 110.3, SaturatedFat 44, Cholesterol 326.9, Sodium 494.6, Carbohydrate 36.1, Fiber 8.2, Sugar 4.4, Protein 82.3

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