RECIPE: Lamb Shoulder with Orange and Fennel

October 9, 2020

This recipe calls for a little extra effort, and it is totally worth it. The meat is slightly sweet, spicy, and exotic. Prepare it with your loved ones, and you’ll have plenty of time to enjoy one another while it cooks. 


Grassfed Lamb Shoulder Roast, ~4 lbs 
Kosher salt
Freshly ground black pepper
2 Tbsp 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
1 14.5-oz. can peeled whole tomatoes
3 c broth
2 Tbsp pomegranate molasses (optional)


  1. Fully thaw roast, pat dry.  Preheat oven to 325°F
  2. Heat oil in an oven-safe pot over medium-high heat. Sear lamb on all sides-->Click to view searing how-to video Transfer meat to a plate.
  3. Add fennel, onion, garlic to the same pot and cook, stirring frequently, until they are softened and golden brown (6-8 minutes). Add wine and bring to a boil, then reduce heat and simmer for 5-10 minutes.
  4. Add orange, bay leaves, cinnamon stick, tomatoes, broth, and seared lamb to the pot. Bring to a boil, then cover pot and transfer to the oven.
  5. Braise until the meat is tender, then transfer meat to a clean plate.
  6. Strain cooking liquid through a sieve, discard solids, and return liquid to the pot.
  7. Reduce liquid by bringing to a boil, then reducing heat until the liquid thickens (20-30 minutes).
  8. Return lamb to the pot for a few minutes until it is nice and hot.
  9. Serve and enjoy!

Searing is an important step in the braising process because it enhances the flavor of the meat.  When searing irregularly shaped cuts like a shoulder roast, turn the meat using tongs until you achieve a toasty brown on every side.  Your taste buds will thank you!

Sarah Hayes

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