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Braised Lamb Shoulder With Potatoes and Fennel

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“A wonderful recipe from Daniel Boulud by way of Martha Stewart. Very rich and warming, yet with a taste of spring. I have made this several times, the last two times using well trimmed lamb which I cut into cubes--I actually think the recipe is better (and less fatty) this way--there does not seem to be an apprciable loss of flavor in the absence of the lamb bone.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 300° with rack the in lower third of the oven.
  2. In a medium bowl, combine breadcrumbs with chopped garlic, chopped rosemary, and chopped sage; drizzle with 2 tablespoons oil, and toss to combine and set aside. Using kitchen twine, tie together remaining sprigs of rosemary and sage to make an herb bouquet; set aside.
  3. Season lamb with salt and pepper.
  4. Heat remaining 3 tablespoons oil in a large Dutch oven over medium-high heat.
  5. Add lamb, searing on all sides until golden brown, 7 to 10 minutes.
  6. Remove lamb; set aside.
  7. Add potatoes, fennel, celery, sliced garlic, coriander, and reserved herb bouquet to the Dutch oven; sauté, stirring, for 5 to 6 minutes.
  8. Stir in tomatoes, lemons, chicken stock, and tomato paste.
  9. Return lamb to pot, and sprinkle reserved breadcrumb mixture evenly over lamb.
  10. Cover, and transfer to oven; cook for 1 hour.
  11. Using a pastry brush, baste the lamb, being careful not to disturb the crumb crust. Cover, and cook until crust is golden and crispy, about 30 minutes more.
  12. Transfer lamb and vegetables to a large serving platter; serve immediately.

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