B00CU1W244_EBOK

poon the puree into bowls and top with the braised
ish with the reserved fennel fronds. Serve the roast
d lamb shoulder
oast fennel
COOK 2 hours 15 mins
ulder is an economical cut of meat perfect for
s it won’t dry out with long cooking. Make more
eed and use the leftovers to make a fattoush salad
lamb souvlakis (see page 138).
e heavy-based saucepan over medium–high heat and
cooking oil. Cook the lamb, in batches if necessary,
ed all over. Remove from the pan and set aside.
heat to medium and add the olive oil, onion, garlic,
ds and thyme. Cook for 3–4 minutes until the onion
often. Return the lamb to the pan, along with the tomato
rika and chicken stock. Stir to combine and season
salt and pepper. Bring to the boil, then reduce the heat
s possible, cover and simmer gently for 1½–2 hours
eat is very tender and almost falling apart.
, preheat the oven to 200°C and line a baking tray
ennel on the prepared tray, spray with cooking oil and
taste with salt and pepper. Roast for 20–25 minutes
n and tender.