Lunch

Lamb Shoulder Confit with Charred Fennel, Roasted Garlic Jus & Soft Polenta

Name: Lamb Shoulder Confit with Charred Fennel, Roasted Garlic Jus & Soft Polenta
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 2 servings
Ingredients: 800g lamb shoulder, trimmed and tied with kitchen twine; 2 cups red wine (Burgundy or similar); 1 cup beef or lamb stock; 1 medium fennel bulb, cut into 8 wedges; 1 head garlic, unpeeled, halved horizontally; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 bay leaf; ½ tsp black peppercorns; 2 tbsp olive oil; 1 tsp sea salt plus more to taste; ¾ cup whole milk; ¾ cup vegetable or chicken stock; ⅓ cup polenta (cornmeal); 2 tbsp unsalted butter; ½ cup grated Parmigiano-Reggiano; cracked black pepper to taste

Lamb shoulder braised low and slow until it shreds at the merest fork pressure, infused with thyme, rosemary, and red wine. The braising liquid is refined into a silky, glossy jus studded with whole roasted garlic cloves. Served over soft, velvety polenta finished with Parmigiano-Reggiano, and accompanied by charred fennel wedges caramelized in the pan.

620calper serving 48gprotein 42gcarbs 22gfat 20min prep 120min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this