- Oil spray
- 800 g lean lamb shoulder, cut into 3cm pieces
- 1 tbs olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbs fennel seeds
- 2 tsp dried thyme
- 2 tbs tomato paste, no added salt
- 3 tsp paprika, smoked or sweet,
- 1½ c liquid chicken stock, salt reduced
- 2 bulbs fennel, cut into wedges, fonds reserved
- Heat a large heavy-based saucepan over medium–high heat and spray with cooking oil. Cook the lamb, in batches if necessary, until browned all over. Remove from the pan and set aside.
- Reduce the heat to medium and add the olive oil, onion, garlic, fennel seeds and thyme. Cook for 3–4 minutes until the onion begins to soften. Return the lamb to the pan, along with the tomato paste, paprika and chicken stock. Stir to combine and season lightly with salt and pepper. Bring to the boil, then reduce the heat to as low as possible, cover and simmer gently for 1½–2 hours until the meat is very tender and almost falling apart.
- Meanwhile, preheat the oven to 200°C and line a baking tray with baking paper.
- Place the fennel on the prepared tray, spray with cooking oil and season to taste with salt and pepper. Roast for 20–25 minutes until golden and tender.
- While the fennel is roasting, cut up c
- Serve braised lamb atop of parsnip and cauliflower puree. Garnish with the reserved fennel fronds. Serve the roast fennel alongside.
Tip: Try adding fresh rosemary, sage or tarragon from your herb garden for variety.
Makes 4 serves