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Recipe for Sisteron Braised Lamb with Orange and Fennel it’s Delicious

When the sun sets early on cold days, nothing is quite like the inviting aroma of braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the best in the region. Below is my recipe for braised lamb from Sisteron, which I hope you will enjoy.

Recipe for Braised Lamb with fennel and orange from Sisteron

Braised Lamb of Sisteron with Orange and Fennel

Chef Burnell
A delicious tender lamb that is slow-roasted in a fennel braise. The combination of fennel and orange gives this lamb an irresistible, warm, zesty flavour. Using lamb from Sisteron, which is some of the best in Provence, adds extra flavour because of how the animals are raised and what they eat while grazing.
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course, Main Dish
Cuisine French
Servings 8 People



  • 1,3 Kg Lamb Shoulder Sliced into 8 pieces
  • 1 Fennel Bulb Sliced
  • 1 Sweet Orange Washed and cut into 8 pieces
  • 2 White or yellow onions Chopped finely
  • 1 whole head of Garlic Sliced in half laterally
  • 1 big glass of Good White Wine
  • 3 small bay leaves
  • 1 small Cinnamon Stick
  • 3-4 Fresh Tomatoes (skinned) Or 1 tin
  • 2 cups Chicken Stock
  • 2 tbsp Pomegranate Molasses Optional



  • Heat your oven to 160°C (320°F).
  • Salt and pepper the pieces of lamb generously. Ensure it’s at room temperature, then heat a cast iron casserole (Dutch oven or other) and pour in some olive oil.
  • Turn them for 6 – 8 minutes until they brown a little, then set them aside on a plate. In the same pan, toss the fennel, the garlic, and the onion and stir until sizzling, about 3 minutes. Pour in the glass of wine and let reduce for approximately seven (7) minutes.
  • Add the orange pieces, the bay leaves, the cinnamon stick, and the stock, stir well, then return the lamb to the pan. Bring gently to a boil, then cover and place in the oven for 1 ½ to 2 hours.
  • Before serving, remove the meat and vegetables and reduce the sauce until it thickens. Add the pomegranate molasses while the sauce is reducing. Serve the lamb with rice from the Camargue and chickpeas.
Keyword Fennel, Lamb, Orange, Sisteron
Tried this recipe?Let us know how it was!

More Provencal Lamb Recipes

Raising sheep and goats has been part of the fabric of life in Provence for centuries. Before grocery stores, small animal husbandry was necessary for nutrition and was the basis for traditional recipes.

In a rapidly changing landscape from seaside to mountain peaks with little flat land, animals are still raised for meat and milk. Driving around Provence today in areas such as the Crau south of the Alpilles, you see large arid fields, but that was not always the case. The Durance and Rhône Rivers historically flooded their banks many times, even after dams and flood control channels were constructed.

Lemon, Garlicky, Rosemary Lamb Shoulder
Cooked over hot coals (or a gas BBQ), the lamb shoulder is infused with a lemon, garlic, and rosemary mixture before cooking. Enjoy this epaule d'agneau au citron, ail et romarin from the French Grill cookbook by Susan Herrmann Loomis.
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The slow roasting process creates a juicy lamb and the za'atar will add a little spice!
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Provencal Lamb Daube ‘Gui Gedda’
This slow-cooked daube is just the thing for cold winter nights. These wonderful aromas wafting through your kitchen as tender lamb cooks gently in a rich, savoury rose and herb-infused broth. And if you have the willpower not to eat it right away, it truly is best made a day in advance and then reheated upon serving.
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Visting Sisteron and Beyond

Alpes-de-Haute-Provence is nature’s patchwork quilt featuring mountains, gorges, rolling valleys, lavender fields and pockets of remote villages and busy towns. The Durance River is essential in this department and features high mountain peaks of the Alps and the alpine foothills with remote villages. While there are other rivers, most of the watershed from the mountains runs down the Durance towards the Mediterranean.

Visitor Guide to the Alpes de Haute Provence


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Chef Burnell

An American raised in Surrey, England, Burnell has always had a huge appetite for life. She began her career as a textile designer in Como, Italy. She continued freelance in forty-three countries and five continents to lend her hand to many creative pursuits as a stylist, exhibiting fine artist, illustrator and lecturer.

She founded Littlebrook Cultural Management Inc. and ran the international art school ARTVENETO in Feltre, Italy, accredited by the University of Denver at Colorado. She made the sister-city-ship between Feltre in Veneto and Golden in Colorado. Twice, as the British representative, she painted at POOART for Peace in Slovenia, a program supported by the Slovenian government and UNESCO.

This passion for culture got significantly more scientific when she launched a natural fermentation remedy to America's wine, beer and cheese industries as Director of Marketing & Communications for a multi-national BioPharma company. When her children launched from the nest, she continued independently to research and develop the palette, both at her easel and in various VIP kitchens, furthering her understanding of health and food by getting certified as a Nutritional therapist.

In 2016, she came to Provence to register CHEF BURNELL at Le Lavandou in the Var. Since then, she’s been certified in Knowledge & Promotion of the Wines of Provence, was a delegate from the Var at Slow Food Terra Madre and has been a private chef for a great many wonderful clients, whether for business events or family meals in famous Châteaux and royal palaces, for dignitaries, celebrities and dedicated foodies alike. She also continues cooking up some oil painting commissions for private clients in France and the USA.

All the while, she diligently scouts out the most delicious and nutritious ingredients grown in the Var garden of Provence. You’re invited to join her on a wonderful feast of the senses through food, wine and painting workshops. Discover more about this talented chef on her website Chef Burnell.

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