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Slow-Baked Shoulder of Lamb with Fennel

Name: Slow-Baked Shoulder of Lamb with Fennel
Prep time: 20 min
Cook time: 300 min
Yield: 6 servings
Ingredients: 4 large onions, sliced; 3 fennel bulbs, finely sliced; 2 heads garlic; 75ml red wine vinegar; 250ml red wine; 1 tbsp rose harissa; 2 tsp sea salt; 75ml extra virgin olive oil; 1.5kg shoulder of lamb, on the bone

A shoulder of lamb baked for hours on onions, fennel and garlic with harissa and red wine until it falls apart.

Serves6

Prep20 minutes

Cookapprox 5 hours

Oven180°C, gas 4

Sourcewfi

lamb
fennel
harissa
slow-cook

Ingredients

Serves 6

4 Large onions, sliced
3 Fennel bulbs, finely sliced
2 heads Garlic
75ml Red wine vinegar
250ml Red wine
1 tbsp Rose harissa (heaped)
2 tsp Sea salt
75ml Extra virgin olive oil
1.5kg Shoulder of lamb, on the bone

Method

Preheat the oven to 180°C, gas 4.
Mix the , , , , , , and in a large casserole or deep roasting dish.
Nestle the lamb into the veg and add enough water to cover it by about 80 per cent. Bring it to the boil on the hob.
Transfer to the oven. Cook for 35 minutes, then reduce the temperature to 150°C, gas 2.
Cook for 4-5 hours more, basting every half an hour.
Carefully transfer the from the casserole to a serving platter and keep warm.
Strain and discard the fat from the vegetables; they should resemble a compote-like chutney.
Serve the , making sure everyone gets a nice crusty bit as well as the tender meat, with a big salad and couscous, chickpeas and minted yogurt dishes.