Cabernet-Braised Lamb Shoulder

Russell House Tavern serves this braised lamb shoulder over potato & parsley gnocchi and tops the dish with a soft poached egg

Cabernet-Braised Lamb Shoulder
No Ratings
Prep Time
Cook Time
  • 2 tablespoons fennel seed
  • 4 tablespoons extra-virgin olive oil
  • 1 [5-pound] boneless American lamb shoulder roast
  • 2 apples
  • 6 cloves garlic
  • 6 shallots
  • 2 carrots
  • 2 celery stalks
  • 1 botle cabernet
  • 4 cups chicken stock or low-sodium broth
  • 6 fresh bay leaves
  • 8 sprigs rosemary
  1. 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.
  2. 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.
  3. Add 1 tablespoon of oil back into casserole and brown apples, garlic, shallots, carrot, & celery.
  4. 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.
  5. 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.
  6. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top.
Rate this recipe