Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves

February 28, 2016

This versatile dish is good for a casual night at home or a dinner party where you can impress your friends.

Recipe from Executive Chef Michael Scelfo, Russell House Tavern (Boston, MA)

Ingredients

2 tbsp ground fennel seed

4 tbsp extra-virgin olive oil, divided

Salt and freshly ground pepper

5 pound boneless American Lamb shoulder roast, tied

2 apples, rough chop

6 garlic cloves, smashed

6 shallots

2 carrots, rough chop

2 celery stalks, rough chop

1 bottle cabernet (750 ml)

4 cups chicken stock or low-sodium broth

6 fresh bay leaves

8 rosemary sprigs, tied with string

Recipe and image provided by the American Lamb Board

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