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Braised Lamb Shoulder with Fennel and Orange

Tender braised lamb shoulder in a fragrant fennel-orange sauce
Warm spices and sweet citrus cling to every bite
Comforting, glossy, and ready to turn dinner into a feast

dinner ⏱ 330 min 650 kcal / portion 22.0 g carbs / portion (estimated) 🔗 Original source

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Braised Lamb Shoulder with Fennel and Orange
v5 · rb0e705f985 20260727Z1751 2.5 kg lamb shoulder red chilli to taste 3 pieces orange 1 l chicken stock 2 tbsp coriander seed fine sea salt to taste black pepper to taste score the lamb shoulder 🔪 coarsely crush coriander seeds 🌀 mix the marinade ingredients 🌀 rub the marinade all over the lamb place the fennel garlic onion chilli orange cinnamon bay leaf and rosemary in the baking dish pour in the chicken stock ⏳ ⏱ 3 h marinate refrigerated overnight or at room temperature 🔥 preheat the oven to 160°C cover tightly with foil ⏱ 5 h braise at 160°C for 4. until the lamb is tender and the vegetables have softened 🍳 increase the heat to 200°C 🔥 ⏱ 30 min baste the lamb and return to the oven basting every 10 minutes until nicely coloured ⏳ ⏱ 30 min cover with reserved foil and rest ⏳ mix the salsa ingredients and set aside ⏳ rest and slice the salsa oranges 🍽 prepare the serving platter and serve the lamb and vegetables with juices and salsa Braised Lamb 🎉 2 tbsp ground cumin 2½ tsp ground cinnamon 60 ml olive oil 100 g tomato paste 1 piece orange zest 900 g fennel bulb 1 piece garlic 400 g red onion 2 pieces cinnamon stick 4 pieces bay leaf 2 pieces rosemary 25 g picked coriander 25 g picked mint red chilli 1 piece orange chicken stock red chilli 2 pieces picked coriander, picked mint
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Preparation steps

  1. score the lamb shoulder
  2. coarsely crush coriander seeds
  3. mix the marinade ingredients
  4. rub the marinade all over the lamb
  5. place the fennel garlic onion chilli orange cinnamon bay leaf and rosemary in the baking dish
  6. pour in the chicken stock
  7. marinate refrigerated overnight or for at least 3 hours at room temperature
  8. preheat the oven to 160°C
  9. cover tightly with foil
  10. braise at 160°C for 4.5 hours until the lamb is tender and the vegetables have softened
  11. increase the heat to 200°C
  12. baste the lamb and return to the oven for 30 minutes basting every 10 minutes until nicely coloured
  13. cover with reserved foil and rest for 30 minutes
  14. mix the salsa ingredients and set aside
  15. rest and slice the salsa oranges
  16. prepare the serving platter and serve the lamb and vegetables with juices and salsa

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