Russell House Tavern serves this braised lamb shoulder over potato & parsley gnocchi and tops the dish with a soft poached egg
- 2 tablespoons fennel seed, ground
- 4 tablespoons extra-virgin olive oil
- 1 [5-pound] boneless American lamb shoulder roast, tied
- 2 apples, roughly chopped
- 6 cloves garlic, smashed
- 6 shallots, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 botle cabernet
- 4 cups chicken stock or low-sodium broth
- 6 fresh bay leaves
- 8 sprigs rosemary, tied with string
- Preheat the oven to 350°. In a small bowl, mix the fennel seed with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
- Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 20 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
- Add 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery.
- Return the lamb to the casserole. Add the wine, chicken stock, bay leaves and rosemary sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
- Transfer the lamb to a large platter and cover with foil. Discard the vegetables, rosemary & bay leaves sprigs. Simmer the braising liquid until reduced to 1 1/2 cups, about 50 minutes.
- Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.