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Braised Lamb Shoulder with Thyme, Carrots, and Fennel Recipe

Braised Lamb Shoulder with Thyme, Carrots, and Fennel Recipe

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Braised Lamb Shoulder with Thyme, Carrots, and Fennel

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Ingredients

Count

Nutrition

1746

Calories

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Ingredients:

Serving

4 2- inch- thick lamb shoulder-blade chops (about 4 3/4 lb total )
3 tbsp butter
2 tbsp olive oil
2 large red onions, coarsely chopped
6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
1 head of garlic, unpeeled , cut horizontally in half
8 large fresh thyme sprigs
1 1/2 lb tomatoes, coarsely chopped
1 1/2 cups (or more) water
2 large fennel bulbs, trimmed, cored , cut into matchstick-size strips
1 bay leaf

Directions:

Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1745.76 Kcal (7309 kJ)
Calories from fat	1207.26 Kcal
		% Daily Value*
Total Fat	134.14g	206%
Cholesterol	426.89mg	142%
Sodium	370.79mg	15%
Potassium	2064.69mg	44%
Total Carbs	32.82g	11%
Sugars	13.51g	54%
Dietary Fiber	9.98g	40%
Protein	96.43g	193%
Vitamin C	49.8mg	83%
Vitamin A	1.2mg	40%
Iron	6.6mg	37%
Calcium	231.9mg	23%

Amount Per 100 g
Calories	156.43 Kcal (655 kJ)
Calories from fat	108.17 Kcal
		% Daily Value*
Total Fat	12.02g	206%
Cholesterol	38.25mg	142%
Sodium	33.22mg	15%
Potassium	185mg	44%
Total Carbs	2.94g	11%
Sugars	1.21g	54%
Dietary Fiber	0.89g	40%
Protein	8.64g	193%
Vitamin C	4.5mg	83%
Vitamin A	0.1mg	40%
Iron	0.6mg	37%
Calcium	20.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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