Braised Lamb Shoulder with Fennel and Orange

dinner · ⏱ 330 min · 8 portions · 22.0 g carbs / portion

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
http://flowcooking.food/en-us/recipe/339/braised-lamb-shoulder-with-fennel-and-orange/