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.

06 November, 2018

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.