Braised lamb shoulder with white wine, fennel and thyme

• Using the lemon peel (without pith) adds a subtle citrus flavour without the acidity of juice or the concentrated flavour of zest. Lemon juice’s flavour would dull by the end of braising and would also slightly tighten the meat fibres, while zest can be overpowering. Lemon peels provides a gentle, fragrant citrus flavour that complements well.
• Pat the lamb completely dry before roasting to help browning. Removing surface moisture allows the lamb to brown properly, creating a better flavour through the Maillard reaction. Moisture prevents caramelisation and can leave the exterior grey rather than golden.
• Brown the lamb well at high heat to form a crust that locks in flavour, adds texture, and develops a richer taste in the braising liquid from the rendered fat.
• Keep the braising liquid at one-third to halfway up the meat to ensure the meat stays moist and cooks evenly. Fully submerging the meat would result in poached texture rather than roasted.
• Braise on a low heat for several hours to break down connective tissue, producing tender, pull-apart meat without drying it.
• Basting the lamb once during the final re-browning stage for extra moisture and a better flavour.
• Rest the lamb in the braising liquid before carving; this keeps it tender and juicy.

• A dry white wine works best as it provides acidity without sweetness, which balances the richness of the lamb and braising liquid. Sweet wines may make the sauce too sickly. Examples: Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. You can substitute with other white wines, but aim for low sugar. Avoid heavily oaked or sweet wines as they alter the intended flavour profile. Alternative, additional chicken stock can replace it.
• Fennel seeds can be replaced with caraway seeds or crushed coriander seeds provide a similar aromatic flavour.
• Shallots can be replaced with brown onions or spring onions.
• A little white wine vinegar can be used instead of lemon to balance the richness however does not have the citrus flavour.

Cool the lamb and sauce to room temperature before refrigerating.

Store the lamb and the sauce together in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

If frozen, thaw in the fridge before reheating.

Oven: Reheat the meat and sauce gently in the oven at 160°C fan (180°C conventional), covered with foil to retain moisture, for 20–30 minutes.

Stove: Reheat the sauce in a saucepan over low heat, adding a little stock or water to loosen it.