Braised Lamb of Sisteron with Orange and Fennel
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 onions white or yellow, chopped finely
- 1 head garlic sliced in half laterally
- 1 big glass white wine use good quality for the best flavour
- 3 small bay leaves
- 1 small cinnamon stick
- 3-4 fresh tomatoes skinned or one tin
- 2 cups chicken stock
- 2 tbsp pomegranate molasses optional
Instructions
- 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 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. While the sauce is reducing, add the pomegranate molasses. Serve the lamb with rice from the Camargue and chickpeas.
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