Braised Shoulder of Kid with Fennel

Braised Shoulder of Kid with Fennel

Braised Shoulder of Kid with Fennel

Just follow the simple steps below to prepare a mouthwatering and gourmet braised shoulder of kid topped with fennel and celery root chips.

November 6, 2018

serves for

4

total time

1 HR 15 MIN

ingredients

Shallot
1, halved
Garlic
1 clove, crushed
Lamb
1 kg, shoulder
salt
ghee
2 tbspo
Red Wine
250 ml, dry
Vegetable broth
150 ml
bay
1 leaf
Thyme
6 sprigs
Celery
1/4 root (celeriac), peeled and very finely sliced
Oil
for frying
Fennel
2 large heads
Olive oil
2 tbsp
Soy sauce
3 tbsp, dark
Honey
1 tbsp
Pepper

Preparation

  • Peel the shallots and cut in half.
  • Peel and crush the garlic clove.
  • Remove any visible fat and sinews from the kid.
  • Score the skin making crosswise incisions with a sharp knife and rub with salt.
  • Heat the ghee in a large pot, add the kid and brown well on all sides.
  • Place the meat with the skin facing upward in the pot; pour the wine and broth over the top.
  • Add the garlic, shallots, bay leaf and thyme sprigs.
  • Cover the pot and allow to cook for approximately 20 minutes.
  • Turn the shoulder, adding more broth if necessary, and continue cooking for another 20 minutes.
  • Heat the oven to 240C (220C fan), gas 9.
  • Meanwhile, fry the celery root in hot oil for approximately 3 minutes until golden brown.
  • Allow to drain on paper towels.
  • Wash the fennel and cut the stalk and the bulb lengthwise into 3-4 mm pieces.
  • Steam the chopped fennel in a pan with approximately 50 ml of broth, shake and pat dry.
  • Fry the dried fennel in the olive oil. Pour in the soy sauce, place it in a dish and drizzle the honey over the top.
  • Remove the kid from the pot and place in an ovenproof pan the oven for 10 - 15 minutes to crisp the skin.
  • After approximately 5 minutes, add the fennel.
  • Strain the bay leaf, garlic, onion, shallot and thyme from the broth and reheat it.
  • Remove the kid and fennel from the oven.
  • Place the fennel on the plates; reserving four pieces.
  • Slice the meat and place it on top of the fennel.
  • Garnish with the reserved fennel and thyme.
  • Pour a little of the reserved sauce over the top.
  • Finish by placing a celery root chip on each plate and serve.

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