Cabernet-Braised Lamb Shoulder with Rosemary and Bay Leaves
- 2 Tbs fennel seed, ground
- 4 Tbs olive oil
- Salt and pepper to taste
- 5 lbs lamb boneless shoulder roast, tied
- 2 apples, roughly chopped
- 6 cloves garlic, smashed
- 6 shallots
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 bottle cabernet sauvignon wine
- 4 cups chicken stock or canned, low-sodium chicken broth
- 6 fresh bay leaves
- 8 rosemary sprigs, tied with string
- In a small bowl, mix fennel seed with 2 Tbs oil and a big pinch of salt and pepper.
- Rub mixture all over the lamb.
- In a large heavy casserole dish or Dutch oven, heat remaining oil; add lamb.
- Brown it well over moderately high heat, about 20 minutes.
- Transfer lamb to a large plate.
- Wipe out the casserole dish.
- Add 1 Tbs oil back into casserole dish; brown apples, garlic, shallots, carrots, and celery.
- Return lamb to casserole dish; add wine, stock, bay leaves, and rosemary.
- Bring to a boil.
- Cover with a tight-fitting lid; transfer to oven.
- Braise at 350ºF for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
- Transfer the lamb to a large platter; cover with foil.
- Discard vegetables, rosemary, and bay leaves.
- Simmer braising liquid until reduced to 1 1/2 cups, about 50 minutes.
- Remove string from roast.
- Slice the lamb; transfer to plates or a platter and spoon sauce on top.
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