Slow-cooked lamb with shallots, fennel and broad beans

Slow-cooked lamb with shallots, fennel and broad beans brings spring to the table. Tender braised lamb shoulder falls apart in chunks beside sweet echalion shallots and silky fennel. Double-podded broad beans, anchovies and a splash of pastis lift the rich juices into something bright and deeply savoury.

The braised lamb shoulder provides excellent protein, iron and B vitamins, while the fennel, shallots and broad beans add fibre, vitamins and minerals. The olive oil, lamb fat and anchovies raise the saturated fat and salt content, so pair this lamb braise with plenty of green vegetables for a balanced meal.

Approximate nutrition per serving: 480 kcal, 24g fat, 8g saturates, 12g carbohydrates, 5g sugars, 4g fibre, 46g protein, 1.9g salt.

Method

1. Preheat and prepare the lamb – 15 minutes.
   Preheat the oven to 180C/160C Fan/Gas 4. Using a small sharp knife, make 12 little slits around the lamb shoulder and push a garlic slice into each one. This flavours the braised lamb from the inside as it slow-cooks. Season the lamb liberally with salt and pepper all over.
2. Sear the lamb until deep brown – 8 to 10 minutes.
   Heat the olive oil in a large frying pan over a high heat. Sear the lamb shoulder on all sides until it turns deep brown. Take your time here; the caramelised crust adds huge flavour to the slow-cooked lamb later. Transfer the seared shoulder to a snug lidded casserole dish.
3. Cook the shallots and fennel – 3 to 5 minutes.
   In the same frying pan, cook the echalion shallots and fennel slices until they pick up a little colour. The browned edges give the vegetables sweetness that works beautifully with the lamb. Pour in the dry white wine and let it bubble away for a minute to cook off the alcohol.
4. Add the braising liquid and start the slow cook – 5 minutes active, then 1½ hours hands-off.
   Stir in the chicken stock, chopped thyme, white wine vinegar and bay leaves. Bring the liquid to a gentle simmer, then pour everything over the lamb in the casserole dish. Cover with a tight-fitting lid and place in the oven. Let the lamb braise for 1½ hours undisturbed. This first stretch of slow cooking lets the lamb shoulder soften gently in the fragrant juices.
5. Turn the lamb and continue cooking – 1½ hours, hands-off.
   After 1½ hours, remove the casserole from the oven and turn the lamb shoulder over. Add a splash more chicken stock if the liquid looks low. Return the dish to the oven and cook for another 1½ hours, until the braised lamb is tender but not completely falling apart. You can prepare the broad beans and anchovy mixture during this second cooking window.
6. Rest the lamb and skim the fat – 20 minutes, hands-off.
   Lift the casserole from the oven and leave the slow-cooked lamb to rest for 20 minutes. Spoon off any fat that has risen to the surface of the braising juices. This rest makes the lamb easier to handle and gives the flavours time to settle.
7. Pull the lamb and arrange the dish – 5 minutes.
   Remove the bones from the lamb shoulder; they should pull out easily. Break the tender meat into generous chunks and pile them in the middle of a warmed serving dish. Arrange the braised shallots and fennel around the lamb. Keep everything warm while you finish the sauce.
8. Reduce the juices and add the broad beans – 5 to 8 minutes.
   Pour the braising juices into a wide saucepan over a high heat. Add the pastis and bring the liquid back to the boil, reducing it to about 500ml. This concentrates the flavour of the lamb braise into a glossy, savoury sauce. Add the double-podded broad beans, chopped anchovies, parsley and Dijon mustard, then simmer gently for 2 minutes until the broad beans are just cooked.
9. Taste, adjust and serve – 1 minute.
   Taste the sauce and adjust the seasoning with sea salt and black pepper. Pour the broad beans and rich juices over the slow-cooked lamb and serve hot. This braised lamb shoulder with shallots, fennel and broad beans is a true spring celebration – generous, aromatic and deeply satisfying.

Wine Pairing

Slow-cooked lamb with shallots, fennel and broad beans deserves a wine that handles rich braised lamb and savoury anchovy juices. A medium-bodied red such as a Southern Rhône blend or a Châteauneuf-du-Pape complements the lamb shoulder beautifully; the Grenache-based warmth stands up to the depth of this lamb braise without overpowering the sweet fennel and broad beans.

For a lighter pairing with braised lamb, choose a Loire Valley Cabernet Franc or a dry, earthy Pinot Noir. Both bring enough acidity to cut through the rich lamb juices and enough fruit to balance the anchovy and Dijon mustard. If you prefer white wine with slow-cooked lamb, try an aged white Rhône or a full-bodied Viognier; the stone-fruit character and gentle spice echo the pastis and fennel notes in this braised lamb shoulder dish.

FAQs

• Can I make slow-cooked lamb with shoulder ahead of time? Yes. Braise the lamb shoulder completely, then cool and refrigerate. Reheat gently the next day; the flavour often improves overnight. Skim the chilled fat before reheating.
• What can I use instead of pastis in the lamb braise? Use Pernod, ouzo or 2 tsp toasted fennel seeds. Each adds a similar aniseed note to the braised lamb sauce.
• How do I double-pod broad beans? Blanch the broad beans for 1 minute, drain and cool, then squeeze each bean out of its grey outer skin. This gives a bright green, tender result.
• Can I use a different cut for this slow-cooked lamb recipe? Lamb leg works but has less fat and connective tissue, so the braised lamb may not be quite as unctuous. Lamb neck is another good option for slow cooking.
• Is this braised lamb shoulder recipe dairy-free? Yes, this slow-cooked lamb with shallots, fennel and broad beans is dairy-free, egg-free and nut-free as written.

Tips

• Sear the lamb shoulder thoroughly; a deep brown crust adds complex flavour to the braising juices.
• Keep the shallot roots intact so they hold their shape during the long slow cook.
• Double-pod the broad beans for a tender, bright green result that looks and tastes better.
• Skim the resting juices before reducing; removing the fat gives a cleaner, more refined sauce.
• Use a snug casserole dish so the braising liquid stays close to the lamb and keeps it moist.