Braised Lamb Shoulder with Fennel and Clementines

• 1.8–2kg lamb shoulder, bone-in
• 2 tbsp olive oil ||2 fennel bulbs, cut into wedges
• 2 red onions, cut into wedges
• 1 head of cloves
• 1 tbsp ground cumin
• 2 tbsp smoked paprika ||2 sprigs rosemary
• 4 sprigs thyme
• 2 bay leaves
• 2 tbsp tomato paste
• 250ml dry white wine
• 500ml lamb or chicken stock
• 3 clementines, halved
• 2 tbsp honey
• Sea salt and freshly ground black pepper, to season

TO SERVE

• Fresh parsley
• Crusty bread or creamy mashed potatoes

Preheat the oven to 160°C on fan.

Season the lamb shoulder generously with salt and pepper. Heat the olive oil in the Le Creuset Signature 24cm Round Casserole over medium-high heat.

Sear the lamb on all sides until deeply golden brown. Remove and set aside.

Add the fennel and onions to the casserole and cook for 5–7 minutes until lightly caramelised. Stir in the head of garlic, herbs and spices and cook until fragrant.

Add the tomato paste and cook for 1 minute before deglazing with the white wine. Allow the wine to reduce slightly. Return the lamb to the casserole. Pour in the stock and squeeze the clementine halves around the lamb and drizzle with honey.

Cover with the lid and transfer to the oven. Braise for 3–3½ hours, turning the lamb halfway through cooking, until the meat is tender and falling from the bone.

Remove the lid for the final 20 minutes to allow the clementines to caramelise slightly and the sauce to reduce.

Serve the lamb spooned with the braising juices, fennel and roasted clementines. Garnish with chopped parsley and accompany with crusty bread or mashed potatoes.