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Braised Lamb Shoulder With Fennel And Orange

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.
From: bonappetit.com SERVES 8

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 (see below)
Three-Herb and Red Onion Salad (see below)
Pita Bread

Heat oven to 325°. Pat lamb dry; season with salt and pepper. Heat oil in a Dutch oven or other large heavy pot over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 6–8 minutes; transfer to a plate.

Add fennel, onion, and garlic to same pot and cook, stirring frequently, until golden brown and softened, 6–8 minutes. Add wine and bring to a boil, scraping up brown bits. Reduce heat and simmer until reduced by half, 6–8 minutes.

Add orange, bay leaves, cinnamon stick, tomatoes, and broth along with lamb to pot. Bring to a simmer, cover pot, and transfer to oven. Braise until lamb is fork-tender, 1½–2 hours. Transfer lamb to a clean plate.

Strain cooking liquid through a fine-mesh sieve into a large bowl; return to pot. Bring to a boil, reduce heat, and simmer until thick and velvety, 20–30 minutes.

Stir in pomegranate molasses, if using, and return lamb to pot and cook, stirring to coat, until heated through. Serve lamb with Cucumber-Dill Tzatziki, Three-Herb and Red Onion Salad, and Pita Bread.

Cucumber-Dill Tzatziki

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow. From: bonappetit MAKES 3 CUPS

1 English hothouse cucumber, seeded, very finely chopped
2 garlic cloves, grated
2 cups plain Greek yogurt
2 tablespoons finely chopped fresh dill
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Mix cucumber, garlic, yogurt, dill, lemon juice, and oil in a medium bowl; season with salt and pepper. Cover and let sit at room temperature until flavors meld, at least 1 hour.

Three-Herb And Red Onion Salad

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.
From: bonappetit SERVES 4

¼ red onion, very thinly sliced
1 cup dill sprigs
1 cup fresh flat-leaf parsley leaves
1 cup fresh mint leaves
½ cup olive oil
¼ cup red wine vinegar
Kosher salt and freshly ground black pepper

Toss onion, dill, parsley, mint, oil, and vinegar in a medium bowl; season with salt and pepper.