Cabernet-Braised Lamb Shoulder with Rosemary and Bay Leaves

• From: American Lamb Board

Ingredients

• 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

Slowly cooked lamb that is so tender—you'll fall in love.

Directions

• 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.