Cabernet-Braised Lamb Shoulder

Cabernet-Braised Lamb Shoulder

Active ingredients: 2 apples, approximately sliced,1 botle cabernet,2 carrots, approximately chopped,2 celery stalks, approximately chopped,2 tablespoons fennel seed, ground,6 fresh bay leaves,6 cloves garlic, smashed,1 [5-pound] boneless American lamb shoulder roast, connected,4 cups chicken stock or low-sodium broth,4 tablespoons extra-virgin olive oil,8 sprigs rosemary, connected with string,6 shallots, roughly sliced

Directions: Preheat the oven to 350 °. In a small bowl, mix the fennel seed with 2 tablespoons of the oil and a huge pinch of salt and pepper. Rub the mixture all over the lamb., Heat the staying 1 tablespoon of olive oil in a big heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over reasonably high heat, about 20 minutes. Transfer the lamb to a large plate. Erase the casserole., Include 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery., Return the lamb to the casserole. Add the white wine, chicken stock, bay leaves and rosemary sprigs and give a boil. Cover with a tight-fitting cover and move the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat periodically, till tender., Transfer the lamb to a big platter and cover with foil. Dispose of the vegetables, rosemary & bay leaves sprigs. Simmer the braising liquid until lowered to 1 1/2 cups, about 50 minutes., Eliminate the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.

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