Dinner

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

Name: Braised Lamb Shoulder with Charred Fennel, Roasted Garlic Jus & Soft Polenta
Prep time: 18 min
Cook time: 165 min
Total time: 183 min
Yield: 2 servings
Ingredients: 1.2 lb lamb shoulder, cut into 2-inch chunks; Sea salt and cracked pepper; 2 tablespoons neutral oil; 1 medium onion, quartered; 2 carrots, cut into 2-inch pieces; 1 fennel bulb, quartered (reserve fronds); 4 cloves garlic, unpeeled; 1 cup dry red wine; 1.5 cups beef or lamb stock; 2 bay leaves; 3 sprigs fresh thyme; 1 tablespoon tomato paste; 1 tablespoon balsamic vinegar; 1 cup whole milk; ½ cup vegetable broth; ¼ cup polenta (cornmeal); 3 tablespoons butter; ¼ cup Parmigiano-Reggiano, grated; 1 tablespoon olive oil (for fennel); Fleur de sel

A meaty lamb shoulder braised low and slow in red wine and stock until fork-tender, finished with a concentrated pan jus enriched with roasted garlic and roasted fennel wedges. Served over creamy polenta for soaking.

990calper serving 51gprotein 50gcarbs 56gfat 18min prep 165min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this