Braised Lamb Shoulder with Thyme Carrots and Fennel

Braised Lamb Shoulder with Thyme Carrots and Fennel
Photo by Veron Skinner

Ingredients

  • 1 bay leaf
  • 6 large carrots
  • 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
  • 1 ½ pounds tomatoes
  • 3 tablespoons butter
  • 2 large fennel bulbs
  • 8 large fresh thyme sprigs
  • + 4 more ingredients
    • 2 tablespoons olive oil
    • 2 large red onions
    • 1 garlic
    • 1 ½ cups water

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 lam...

View full recipe at Epicurious

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