There’s something deeply comforting about a dish that simmers slowly while laughter and conversation build around the table. On the second day of our holiday feast — Two Turtle Doves — we bring you a rustic, Mediterranean-inspired main that feels both celebratory and soulful: Braised Lamb Shoulder with Fennel and Orange.
This dish embodies everything we love about holiday cooking: aromatics that perfume the kitchen, citrus notes that brighten rich flavors, and meat so tender it melts at the touch of a fork. Slow braising transforms a humble cut into a centerpiece that welcomes company and pairs effortlessly with wines worth raising a glass to.
Whether you serve this at a holiday lunch or as the crown of your Christmas dinner, it brings warmth, elegance, and a touch of European flair to the table.
The Story Behind the Dish
Lamb shoulder has a generous amount of fat and connective tissue, which makes it ideal for slow, long cooking. As it braises, the meat becomes succulent and richly flavored, while the broth — heightened by fennel, citrus, aromatics, and a good measure of dry white wine — becomes something you’ll want to soak up with bread.
Fennel lends gentle sweetness and anise-like perfume, offset by vibrant orange pieces and savory notes from garlic and stock. Whether you lean into the Mediterranean heritage of this recipe or simply embrace its holiday suitability, it’s a dish that encourages second helpings and lingering conversation — perfect for a season that’s all about sharing.
Ingredients
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3 pounds boneless lamb shoulder, fat trimmed, cut into 8 pieces
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Kosher salt and freshly ground black pepper
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2 tablespoons olive oil
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1 fennel bulb, coarsely chopped
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1 medium onion, coarsely chopped
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1 head garlic, halved crosswise
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2 bay leaves
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1 cinnamon stick
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1 14.5-oz can peeled whole tomatoes
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1 orange (with peel), cut into pieces
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3 cups low-sodium chicken broth
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1 cup dry white wine
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(Optional) pomegranate molasses
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Fresh herbs and crusty bread, for serving
Directions
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Season and sear the lamb.
Pat the lamb dry and season each piece generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the lamb in batches and brown on all sides — about 6–8 minutes. Transfer to a plate and set aside. -
Build the aromatic base.
In the same pot, add the chopped fennel, onion, and halved garlic. Cook until fragrant and lightly browned, about 6–8 minutes, scraping up browned bits from the bottom of the pot. -
Deglaze and aromatize.
Pour in the dry white wine and bring to a simmer, letting it reduce by half. Add the orange pieces, bay leaves, cinnamon stick, and canned tomatoes, breaking the tomatoes up with a spoon. -
Braise low and slow.
Return the seared lamb to the pot, nestling it into the braising liquid. Add the chicken broth so the meat is just covered. Bring to a simmer, then cover and transfer to a 325°F oven (or keep simmering gently on the stovetop) for about 1½–2 hours, until the lamb is falling-apart tender. -
Finish the sauce.
Remove the lamb and strain the braising liquid into a clean pot. Simmer until slightly thickened, swirling in a touch of pomegranate molasses if you like — it adds a lovely depth and sheen. Return the lamb to the sauce to warm through. -
Serve with warmth.
Spoon the tender lamb and its braising juices onto a platter and garnish with fresh herbs. Serve with rustic bread or creamy polenta to soak up every drop.
Notes from Our Kitchen
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Low and slow is your friend. Patience yields richness and tender texture you’ll be proud to serve.
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Fennel isn’t just garnish. It deepens the braise with a gentle sweetness that complements citrus beautifully.
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Orange peel and pieces infuse brightness. Don’t skimp — the oils in the peel add aromatic lift that balances the lamb’s richness.
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Optional molasses touch. A spoonful of pomegranate molasses rounds out the sauce with silky complexity.
Perfect Pairings
This Mediterranean-inspired lamb loves wines with structure, ripe fruit, and earthy complexity — bottles that meet bold flavor with grace and depth.
Château Paran “Justice” St-Émilion Grand Cru
Elegant Bordeaux richness that mirrors the braise’s savory depth. Notes of dark plum, graphite, and soft spice provide harmony with lamb’s slow-cooked intensity.
Puybarbe “Gaia” Côtes de Bourg
Lively red fruit and balanced tannins make this Côtes de Bourg a delightful partner. Its mid-weight profile keeps the pairing fresh while honoring the dish’s rustic charm.
Domaine de la Ronceray Saint-Estèphe
Structured yet refined, this classic Left Bank red brings cedar, blackberry, and mineral nuances that echo the fennel and citrus accents, creating a thoughtful, layered experience.
A Toast to Two Turtle Doves
On the second day of Christmas, we celebrate a dish that invites warmth, sharing, and a little indulgence. Braised Lamb Shoulder with Fennel and Orange is rich, aromatic, and utterly memorable — the kind of meal that turns holiday gatherings into treasured traditions.
Find these bottles and more at your local Vinodivino.
