Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves - Cascade Creek

Ingredients

• 2 tbsp ground fennel seed
• 4 tbsp extra-virgin olive oil, divided
• Salt and freshly ground pepper
• 5 pound boneless American Lamb shoulder roast, tied
• 2 apples, rough chop
• 6 garlic cloves, smashed
• 6 shallots
• 2 carrots, rough chop
• 2 celery stalks, rough chop
• 1 bottle cabernet (750 ml)
• 4 cups chicken stock or low-sodium broth
• 6 fresh bay leaves
• 8 rosemary sprigs, tied with string