Recipe from Executive Chef Michael Scelfo, Russell House Tavern (Boston, MA)
Prep: 30 mins
Cook: 4 hrs 30 mins
Yields: 8 servings
2 tbspground fennel seed
4 tbspextra-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
2 carrots, rough chop
2 celery stalks, rough chop
1 bottle cabernet (750 ml)
4 cupschicken stock or low-sodium broth
6 fresh bay leaves
8 rosemary sprigs, tied with string
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
http://superiorfarms.com/wp-content/uploads/2016/02/Cabernet-Braised-American-Lamb-Shoulder.jpg667500Superior Farmshttp://superiorfarms.com/wp-content/uploads/2015/12/superior_farms-Logo01.pngSuperior Farms2016-02-28 19:46:462016-02-28 19:46:47Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves