Name: Lamb Pot Roast with Oranges and Olives
Yield: 8 Servings
Ingredients: 1 4–5-lb. boneless lamb shoulder; Kosher salt and freshly ground black pepper; 6 garlic cloves, thinly sliced; 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds; 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped; 2 tablespoons chopped fresh savory or rosemary; 1 teaspoon crushed red pepper flakes; 1½ cups beef stock (click for recipe) or low-sodium chicken broth; 1½ cups dry red wine; 1 cup tomato purée

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This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

Recipe notes