How to Braise

Braised Lamb Shoulder Roast
Makes 1 quart of pulled lamb meat

Ingredients

• 2 Tbsp olive oil
• 1 ~2 lb lamb shoulder roast
• 2 Tbsp Carnation Farms Fennel Pollen Salt Mix
• 1 yellow onion, quartered
• 1 carrot, cut into large chunks
• 2 stalks celery
• 4 cloves garlic, smashed
• 1 quart stock of your choice
• 1 cup white wine
• ¼ cup fish sauce
• 2 bay leaves
• 1 large sprig rosemary
• Salt & Pepper to taste

Instructions

Preheat your oven to 325°F. In a large, oven-safe pan or dutch oven, heat 2 Tbsp olive oil over medium heat. While the pan is heating up, generously season your meat with salt, pepper, & 2 Tbsp Fennel Pollen Salt Mix. When the oil starts to shimmer add the roast and sear for about 5 minutes on each side, or until it’s a deep brown and has a nice crust. Remove from the pan and set aside briefly.

To the pan, add your onion, carrot, celery, & garlic. Season with salt and sauteé until aromatic and translucent. Add the roast back to the pot, along with the quart of stock, 1 cup of white wine, ¼ cup of fish sauce, 2 bay leaves, 1 sprig of rosemary. Add enough salt and pepper to lightly season the cooking liquid. Cover with a snug-fitting lid or tin foil and place in the oven. Let cook for 3 hours or until falling off the bone. If it’s not tender at 3 hours, let cook for another 30 minutes and check for tenderness, repeating until the meat is tender to your liking.

Let the meat rest until it’s cool enough to handle. Shred the roast and set aside for whatever recipe you fancy.