Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.
- 1 deboned White Oak Pastures Grassfed Pasture-raised lamb shoulder fat trimmed
- Kosher salt and freshly ground black pepper
- 2 tbsp. olive oil
- 1 fennel bulb, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 head of garlic, halved crosswire
- 1 cup dry white wine
- 1 orange (with peel), cut into pieces
- 2 bay leaves
- 1 cinnamon stick
- 1 14.5 oz. can peeled whole tomatoes
- 3 cups low sodium chicken broth
- 2 tbsp pomegranate molasses (optional)
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-heat heat. Cook lamb, turning occasionally, until browned on all sides, 6-8 minutes; transfer to 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 is fork tender, 1 ½-2 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. Serve lamb with Cucumber Dill Tzatziki, Three Herb and Onion Salad, and Western Pita Bread.