Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves

    

February 28, 2016

Recipe from Executive Chef Michael Scelfo, Russell House Tavern (Boston, MA)

  • Prep: 30 mins
  • Cook: 4 hrs 30 mins
  • Yields: 8 servings

Ingredients

2 tbsp ground fennel seed

4 tbsp extra-virgin olive oil, divided

Salt and freshly ground pepper

5 pound boneless American Lamb shoulder roast, tied

2 apples, rough chop

6 garlic cloves, smashed

6 shallots

2 carrots, rough chop

2 celery stalks, rough chop

1 bottle cabernet (750 ml)

4 cups chicken stock or low-sodium broth

6 fresh bay leaves

8 rosemary sprigs, tied with string

Directions

1In a small bowl, mix fennel seed with 2 tablespoons oil and a big pinch of salt and pepper. Rub mixture all over the lamb. In a large heavy casserole 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. Add 1 tablespoon oil back into casserole; brown apples, garlic, shallots, carrots and celery. Return lamb to casserole; add wine, stock, bay leaves and rosemary. Bring to a boil. Cover with a tight-fitting lid; transfer casserole to oven. Braise at 350ºF for 2-1/2 to 3 hours, turning the meat occasionally, until tender.

2Transfer 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.

3Remove string from roast. Slice the lamb; transfer to plates or a platter and spoon sauce on top.

4Chef suggestion: Serve with potato and parsley gnocchi and a soft poached egg.

Recipe and image provided by the American Lamb Board

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