BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mdrakib Islam
[email protected]I would definitely make this dish again.
Elisna Marthinus
[email protected]This dish is a little pricey to make, but it's worth it for a special occasion.
Fihaitty Ebra
[email protected]I'm not a great cook, but this recipe was easy to follow and turned out delicious.
Pajoo.don_ musik_Vevo
[email protected]I made this dish for a potluck and it was a hit. Everyone loved it.
Agnes Wanjiku
[email protected]This is a great recipe for a cold winter night. It's hearty and comforting.
Tamika Sims
[email protected]I served this dish with mashed potatoes and green beans. It was a perfect meal.
Jaid Ali muhammad
[email protected]I would recommend using a good quality lamb for this recipe. It makes a big difference in the flavor of the dish.
Shahbaz Alidahar
[email protected]This recipe is a keeper. I'll definitely be making it again.
Volga A 459
[email protected]I'm not a big fan of lamb, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I enjoyed it. The lamb was cooked perfectly and the vegetables were delicious.
kokokae_studios_animates
[email protected]I made this dish for my family and they all loved it. The lamb was so tender and flavorful.
Izzath Ali
[email protected]This dish is a bit time-consuming to make, but it's worth it. The slow-cooking process results in a melt-in-your-mouth lamb.
Awais Javed
[email protected]I love the combination of lamb and fennel. The flavors go so well together.
Morena Ramirez
[email protected]This is a great recipe for a special occasion dinner. It's easy to make and always impresses my guests.
Samuel Andayi
[email protected]I followed the recipe exactly and it turned out perfectly. The lamb was cooked to perfection and the vegetables were tender and flavorful.
Waseem Maitla
[email protected]This braised lamb shoulder is fall-off-the-bone tender and packed with flavor. The thyme, carrots, and fennel add a delicious depth of flavor to the meat.