Herb Lamb

Ingredients

• 3 shoulder of milk lamb (with bone)
• 3 fennel bulbs
• 4 Garlic cloves
• 50 g dried tomatoes
• 4 tbsp oil
• 1 tbsp peppercorns
• 1 rosemary sprig
• 6 thyme sprigs
• 500 ml meat broth
• 100 ml White wine
• Salt
• black pepper

Instructions

1. 1.

   Clean the fennel, quarter it and remove the core.

2. 2.

   Season the shoulders with salt and pepper and sear them in hot oil in a roasting pan on all sides. Add tomatoes, herbs, garlic, peppercorns and fennel. Pour in broth and white wine and braise in a preheated oven at 160°C (medium rack) for about 2 hours. Turn the meat several times during cooking and spoon sauce over it. If necessary, add more water.

3. 3.

   Season with salt and pepper to taste and serve.

4. 4.

   Serve with baguette.