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Lamb ♥ candied fennel, star anise and curry

This is a perfect recipe for Sunday winter! Although
simmered, full of exotic flavors
that warm and engage the conversation at the table.
is used and tightens ...
Time passes slowly, it relaxes ...
This Sunday, after all!

To 1.4 kg shoulder of lamb with a bone
1 bulb fennel 3 large yellow onions

375 ml Chardonnay (white wine) 1 cup water

1 / 2 star anise
curry with old ( grocery Bruno )
or conventional non-spicy curry
+ coriander seeds and fennel seeds
salt, black pepper, olive oil







Finely chop the onion and fennel
Pour into a casserole or cast iron a large baking dish
salt, pepper and curry flavor
Drizzle with olive oil and mix
Place in center of lamb salt and pepper, covered
curry and a dash of oil
Bake at 200 degrees to brown the sides of the lamb
making sure the vegetables do not brown too quickly.
Add the wine and water and lower the oven to 165-150 degrees
Cook about 3 hours, adding water if necessary and
basting meat regularly during cooking.
onions and fennel should be melting and tender meat.
Needless to cover the dish during cooking.





► Serve with homemade mashed potatoes or
with wheat, quinoa, spelled.


more you reheat this dish, the more it will be better!
More cooking, the longer the meat will melt!




☑ Recipe inspired by that of Chief Bernard Guéneron