Braised Lamb of Sisteron with Orange and Fennel
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.
Equipment
Ingredients
- 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
Instructions
Directions
- 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.
Tried this recipe?Let us know how it was!