Braised Lamb Shoulder With Potatoes And Fennel Recipes

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BRAISED LAMB SHOULDER CHOPS



Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
  • Saute onion and garlic in reserved drippings until tender, about 5 minutes.
  • Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
  • Bake in preheated oven for 3 hours.
  • Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL



Braised Lamb Shoulder with Potatoes and Fennel image

Provided by Martha Stewart

Categories     Lamb Recipes

Number Of Ingredients 15

1/2 cup fresh breadcrumbs
1 sprig whole fresh rosemary
1 sprig fresh sage, leaves finely chopped
5 tablespoons extra-virgin olive oil
1 (6-pound) lamb shoulder with 10 inches of shank bone left intact, trimmed
Coarse salt and freshly ground pepper
1 pound fingerling potatoes, scrubbed
3 bulbs fennel, trimmed, each cut into 8 wedges
3 ribs celery, cut on the bias into 1/2-inch pieces
1 tablespoon whole coriander seeds, crushed
4 plum tomatoes, peeled, halved, and cored
2 Meyer lemons, thinly sliced crosswise
2 cups homemade chicken stock, or canned low-sodium chicken broth
2 tablespoons tomato paste
4 cloves garlic, finely chopped, plus 8 cloves, thinly sliced crosswise

Steps:

  • Preheat oven to 300 degrees with rack the in lower third of the oven. In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine. Set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
  • Season lamb with salt and pepper. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat. Add lamb, searing on all sides until golden brown, 7 to 10 minutes. Remove lamb; set aside.
  • Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; saute, stirring, for 5 to 6 minutes. Stir in tomatoes, lemons, chicken stock, and tomato paste. Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
  • Cover, and transfer to oven; cook for 1 hour. Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more. Transfer lamb and vegetables to a large serving platter; serve immediately.

BRAISED LAMB SHOULDER WITH POTATOES AND FENNEL



Braised Lamb Shoulder With Potatoes and Fennel image

A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 cup fresh breadcrumb
1 sprig fresh rosemary, finely chopped
1 sprig fresh rosemary, left whole
1 sprig fresh sage, leaves finely chopped, plus
1 sprig fresh sage, left whole
5 tablespoons extra virgin olive oil
1 (6 lb) lamb shoulder, with 10 inches of shank bone left intact, trimmed
coarse salt
fresh ground black pepper
1 lb fingerling potato, scrubbed
3 fennel bulbs, trimmed, each cut into 8 wedges
3 celery ribs, cut on the bias into 1/2-inch pieces
1 tablespoon whole coriander seed, crushed
4 plum tomatoes, peeled, halved, and cored
2 meyer lemons, thinly sliced crosswise
2 cups unsalted chicken stock, preferably homemade
2 tablespoons tomato paste
4 garlic cloves, finely chopped
8 garlic cloves, thinly sliced crosswise

Steps:

  • Preheat oven to 300° with rack the in lower third of the oven.
  • In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
  • Season lamb with salt and pepper.
  • Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
  • Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
  • Remove lamb; set aside.
  • Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
  • Stir in tomatoes, lemons, chicken stock, and tomato paste.
  • Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
  • Cover, and transfer to oven; cook for 1 hour.
  • Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
  • Transfer lamb and vegetables to a large serving platter; serve immediately.

Nutrition Facts : Calories 1469.7, Fat 110.3, SaturatedFat 44, Cholesterol 326.9, Sodium 494.6, Carbohydrate 36.1, Fiber 8.2, Sugar 4.4, Protein 82.3

BRAISED PORK SHOULDER WITH POTATO FENNEL PUREE



Braised Pork Shoulder with Potato Fennel Puree image

Provided by Dan Patterson

Categories     Pork     Potato     High Fiber     Dinner     Fennel     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
1/4 cup olive oil
1/4 cup fresh orange juice
1 tablespoon finely grated orange peel
1 tablespoon fennel seeds
1/2 teaspoon dried crushed red pepper
1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup low-salt chicken broth
1 1/2 pounds Yukon Gold potatoes, peeled, quartered
1 tablespoon extra-virgin olive oil

Steps:

  • Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
  • Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
  • Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
  • Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
  • Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
  • Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
  • Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
  • What to drink:
  • With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL



Braised Lamb Shoulder with Thyme, Carrots, and Fennel image

Provided by Christian Etchebest

Categories     Lamb     Braise     Dinner     Fennel     Carrot     Spring     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
3 tablespoons butter
2 tablespoons olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled, cut horizontally in half
8 large fresh thyme sprigs
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
1 bay leaf

Steps:

  • Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
  • Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
  • Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

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