Braised Lamb Shoulder with Fennel and Clementines

Name: Braised Lamb Shoulder with Fennel and Clementines
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6-8
Ingredients: ||1.8–2kg lamb shoulder, bone-in ||2 tbsp olive oil ||2 fennel bulbs, cut into wedges ||2 red onions, cut into wedges ||1 head of cloves ||1 tbsp ground cumin ||2 tbsp smoked paprika ||2 sprigs rosemary ||4 sprigs thyme ||2 bay leaves ||2 tbsp tomato paste ||250ml dry white wine ||500ml lamb or chicken stock ||3 clementines, halved ||2 tbsp honey || Sea salt and freshly ground black pepper, to season; To serve: ||Fresh parsley ||Crusty bread or creamy mashed potatoes

DIFFICULTY

Average Average

PREP TIME

Under 30 Min. Under 30 Min.

COOK TIME

Under 2 Hrs. Under 2 Hrs.

SERVES

6-8 6-8

Braised Lamb Shoulder with Fennel and Clementines

Slow-braised lamb shoulder with sweet fennel, garlic and caramelised clementines, finished with fresh herbs and rich pan juices.

Main INGREDIENTS

Meat

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Ingredients

Method

Ingredients

1.8–2kg lamb shoulder, bone-in
2 tbsp olive oil
2 fennel bulbs, cut into wedges
2 red onions, cut into wedges
1 head of cloves
1 tbsp ground cumin
2 tbsp smoked paprika
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
2 tbsp tomato paste
250ml dry white wine
500ml lamb or chicken stock
3 clementines, halved
2 tbsp honey
Sea salt and freshly ground black pepper, to season

To serve:

Fresh parsley
Crusty bread or creamy mashed potatoes

Method
1

Preheat the oven to 160°C on fan.
2

Season the lamb shoulder generously with salt and pepper. Heat the olive oil in the Le Creuset Signature 24cm Round Casserole over medium-high heat. Sear the lamb on all sides until deeply golden brown. Remove and set aside.
3

Add the fennel and onions to the casserole and cook for 5–7 minutes until lightly caramelised. Stir in the head of garlic, herbs and spices and cook until fragrant.
4

Add the tomato paste and cook for 1 minute before deglazing with the white wine. Allow the wine to reduce slightly.
5

Return the lamb to the casserole. Pour in the stock and squeeze the clementine halves around the lamb and drizzle with honey.
6

Cover with the lid and transfer to the oven. Braise for 3–3½ hours, turning the lamb halfway through cooking, until the meat is tender and falling from the bone.
7

Remove the lid for the final 20 minutes to allow the clementines to caramelise slightly and the sauce to reduce.
8

Serve the lamb spooned with the braising juices, fennel and roasted clementines. Garnish with chopped parsley and accompany with crusty bread or mashed potatoes.