Lamb Shoulder with Fennel

Meanwhile, fry the celery in hot oil for approximately 3 minutes until golden brown. Allow to drain on absorbent paper. 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 lamb from the pot and place on an oven proof dish in the oven for 5 to 10 minutes. After approximately 5 minutes, add the fennel. Strain the bay leaf, garlic, onion, shallot and thyme from the broth and reheat it. Remove the lamb 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 chip on each plate and serve.