Slow-cooked shoulder of lamb with fennel and marsala

Slow-cooked shoulder of lamb with fennel and marsala
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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)

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.

delicious. tips

  1. 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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