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Citrus and Fennel Braised Lamb


      Lamb has great fat content and rich flavor, which makes it ideal for this sweetly spiced, Mediterranean style braise.

      • 2 hours
      • Serves 8
      • Medium



      • 2 kg bone-in lamb shoulder, fat trimmed, cut into 8 pieces
      • Kosher salt and freshly ground black pepper
      • 2 tablespoons olive oil
      • 1 fennel bulb, coarsely chopped
      • 1 medium onion, coarsely chopped
      • 1 head of garlic, halved crosswise
      • 1 cup dry white wine
      • 1 orange (with peel), cut into pieces
      • 2 bay leaves
      • 1 cinnamon stick
      • 400g can peeled whole tomatoes
      • 750 mL low-sodium chicken broth
      • 2 tablespoons pomegranate molasses


      • Season lamb pieces with salt, pepper and orange zest and let set covered in the refrigerator for 24-36 hours.
      • Heat oven to 325°. Pat lamb dry; season with salt and pepper. Heat oil in a Dutch oven or other large heavy pot over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 6–8 minutes; transfer to a plate.
      • Add fennel, onion, and garlic to same pot and cook, stirring frequently, until golden brown and softened, 6–8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half, 6–8 minutes.
      • Add orange, bay leaves, cinnamon stick, tomatoes, and broth along with lamb to pot. Bring to a simmer, cover pot, and transfer to oven. Braise until lamb is fork-tender, 1½–2 hours. Transfer lamb to a clean plate.
      • Strain cooking liquid through a fine-mesh sieve into a large bowl; return to pot. Bring to a boil, reduce heat, and simmer until thick and velvety, 20–30 minutes.
      • Stir in pomegranate molasses, if using, and return lamb to pot and cook, stirring to coat, until heated through.
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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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