Slow-cooked shoulder of lamb with fennel and marsala

  • Portion size: Serves 6
  • takes 10 minutes to make, 4 hours to cook
  • Difficulty: easy

The fennel and marsala in this slow-cooked lamb recipe add wonderful sweet and aniseed notes – perfect for a special feast.

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Ingredients

  • 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)
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Method

  1. 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.
  2. 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.
  3. 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.
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Nutrition

  • 507kcals Calories
  • 23.3g (9.9g saturated) Fat
  • 59g Protein
  • 4.1g (3.7g sugars) Carbs
  • 1.7g Fibre
  • 0.7g Salt

Quick wins & tips

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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