- Preheat the oven to 160°C (325°F).
- In a small bowl, mix together the coriander, fennel, and mustard seeds with the pepper and salt. Set aside.
- Make small slits in the lamb shoulder with a paring knife. Insert a slice of garlic into each slit. Coat the meat with spice mixture.
- Heat oil over medium-high heat in an ovenproof pan. Sear meat about 1 minute per side. Transfer to a plate.
- In the same saucepan, add fennel and sauté for 5 minutes, or until lightly golden. Pour in chicken stock and white wine, scraping bottom of pan to loosen all particles. Bring to a boil.
- Place lamb shoulder in the ovenproof pan and scatter fennel wedges around the meat. Cover and bake for 2½ hours or until meat shreds easily with a fork.
VARIATION : Replace fennel seeds with cumin seeds, and the pepper with 2 mL (1/2 tsp.) red pepper flakes.
CHEF'S SECRET: Removing fat from cooking juices couldn't be easier! Set broth aside to sit and then, use a ladle, spoon, or bulb baster to gently remove fat from the surface.