Slow-cooked shoulder of lamb with fennel and marsala
- April 2013
- Serves 6
- takes 10 minutes to make, 4 hours to cook
The fennel and marsala in this slow-cooked lamb recipe add wonderful sweet and aniseed notes – perfect for a special feast.
- 23.3g (9.9g saturated)
- 4.1g (3.7g sugars)
- 2.5kg shoulder of British spring lamb
- 400ml fresh chicken stock
- 100ml dry white wine
- 3 fennel bulbs, thickly sliced
- 2 onions, cut into wedges
- 2 tsp fennel seeds
- 200ml marsala (or madeira)
- Preheat the oven to 160°C/fan 140°C/gas 3. Season the lamb well and put in a large roasting tin with 150ml of the stock and the white wine.
- Roast for 2 hours, then add the fennel and onions to the roasting tin and sprinkle over the fennel seeds, adding another splash of stock if it looks dry. Cook for a further 1½ hours until tender. Remove the lamb to a warmed platter, remove the vegetables from the tin with a slotted spoon and arrange around the joint.
- Strain the meat juices from the tin (discard the fat) into a small pan. Add the remaining stock and the marsala, and season. Bring to a simmer, then reduce to a flavoursome gravy. Once the lamb has rested, serve it along with the vegetables and gravy.
Use leftover cooked lamb to fill a rustic shepherd’s pie, or freeze in resealable freezer bags. Defrost thoroughly, then reheat or use in another recipe of your choice.
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