Lamb Shoulder with Fennel
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 35 ozs Suckling Lamb shoulder (with rind)
- salt
- 2 Tbsps clarified butter
- 1 cup dry Red wine
- ⅔ cup Vegetable broth
- 1 bay leaf
- 6 thyme
- 4 thinly sliced Celery (stalks)
- Oil (for fying)
- 2 large, head of Fennel
- 2 Tbsps olive oil
- 3 Tbsps soy sauce (dark)
- 1 Tbsp honey
- peppers
Preparation steps
1.
Peel the shallots and cut in half. Peel and crush the garlic clove. Remove any visible fat and sinews from the lamb shoulder. Rub the rind with the salt, making crosswise incisions with a knife through to the meat. Heat the clarified butter, add the shoulder and brown well. Place the meat with the rind facing upward in the pot; pour the wine and broth over the top. Add the garlic, shallots, bay leaf and thyme sprigs. Cover the pot and allow to cook for approximately 20 minutes. Turn the shoulder, adding more broth if necessary, and continue cooking for another 20 minutes. Preheat the oven to 250°C.
2.
Meanwhile, fry the celery in hot oil for approximately 3 minutes until golden brown. Allow to drain on absorbent paper. Wash the fennel and cut the stalk and the bulb lengthwise into 3-4 mm pieces. Steam the chopped fennel in a pan with approximately 50 ml of broth, shake and pat dry. Fry the dried fennel in the olive oil. Pour in the soy sauce, place it in a dish and drizzle the honey over the top. Remove the lamb from the pot and place on an oven proof dish in the oven for 5 to 10 minutes. After approximately 5 minutes, add the fennel. Strain the bay leaf, garlic, onion, shallot and thyme from the broth and reheat it. Remove the lamb and fennel from the oven. Place the fennel on the plates; reserving four pieces. Slice the meat and place it on top of the fennel. Garnish with the reserved fennel and thyme. Pour a little of the reserved sauce over the top. Finish by placing a celery chip on each plate and serve.
