Name: Braised Lamb Shoulder with Fennel and Orange
Yield: 8 Servings
Ingredients: 3 pounds boneless lamb shoulder, fat trimmed, cut into 8 pieces; Kosher salt and freshly ground black pepper; 2 tablespoons 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 cups low-sodium chicken broth; 2 tablespoons pomegranate molasses (optional); Cucumber-Dill Tzatziki (click for recipe) and Three-Herb and Red Onion Salad (for serving; click for recipe); Westward Pita Bread (click for recipe) or store-bought pita bread

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Peden + Munk

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Recipe notes