Braised Lamb Shoulder with Thyme Carrots and Fennel
Ingredients
- 4 2-inch-thick lamb shoulder-blade chops (about 4 3/4 pounds total)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 large red onions, coarsely chopped
- 6 large carrots, 2 peeled and coarsely chopped, 4 peeled and sliced into rounds
- 1 head of garlic, unpeeled, cut horizontally in half
- 8 large fresh thyme sprigs
- 1 1/2 pounds tomatoes, coarsely chopped
- 1 1/2 cups (or more) water
- 2 large fennel bulbs, trimmed, cored, cut into matchstick-size strips
- 1 bay leaf
Instructions
Braised Lamb Shoulder with Thyme, Carrots, and Fennel serves 4 original recipe by Epicurious.
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