Braised Lamb With Fennel (crock Pot)

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 4 lbs lamb shoulder
• 2 tablespoons olive oil
• 1 medium onion, peeled and sliced
• 1 fennel bulb
• 1 cup vinegar
• 3 tablespoons splenda sugar substitute (or sugar, if not diabetic)
• 1 cup canned tomato, drained and diced
• 1 cup chicken broth
• 1 teaspoon chicken bouillon granule
• 2 garlic cloves, peeled and crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes, to taste
• 2 tablespoons cornstarch, mixed with
• 2 tablespoons cold water

Recipe

• 1 slice off root end of fennel and discard. slice bulb and some of the green stems and leaves. save some of the feathery leaves for garnish.
• 2 in a large, heavy skillet, sear the lamb in the oil over medium-high heat until it's brown all over, about 20 minutes. transfer the lamb to the crock pot.
• 3 pour off all but about 1 tablespoon of fat from the skillet and reduce the heat to medium-low.
• 4 sauté the onion and fennel until just a little golden. transfer them to the crock pot.
• 5 in a bowl, mix together the vinegar and splenda. pour the mixture over the lamb. add the tomatoes.
• 6 in a bowl, mix together the broth and bouillon until the bouillon dissolves. stir in the garlic, thyme, and red pepper. pour this over the lamb.
• 7 cover the crock pot, and cook on low for 6-8 hours.
• 8 remove the lamb from the crock pot and place it on a serving platter. using a slotted spoon, scoop out the vegetables and pile them around the lamb. cover the platter with foil and put it in a warm place.
• 9 turn crock pot to high and stir cornstarch mixture into liquid and heat until thickened slightly.
• 10 chop some of the fennel leaves and sprinkle over roast and veggies. slice meat and serve with sauce.