When the sun sets early on cold days, nothing is quite like the inviting aroma of braised lamb simmered in the oven. Orange and fennel combine with the meat for a warm, zesty flavour. In Provence, lamb from Sisteron in the Alpes de Haute Provence is considered some of the best in the region. Below is my recipe for braised lamb from Sisteron, which I hope you will enjoy.
Braised Lamb of Sisteron with Orange and Fennel
Chef Burnell
A delicious tender lamb that is slow-roasted in a fennel braise. The combination of fennel and orange gives this lamb an irresistible, warm, zesty flavour. Using lamb from Sisteron, which is some of the best in Provence, adds extra flavour because of how the animals are raised and what they eat while grazing.
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Prep Time 25 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Main Course, Main Dish
Cuisine French
Equipment
Ingredients
- 1,3 Kg Lamb Shoulder Sliced into 8 pieces
- 1 Fennel Bulb Sliced
- 1 Sweet Orange Washed and cut into 8 pieces
- 2 White or yellow onions Chopped finely
- 1 whole head of Garlic Sliced in half laterally
- 1 big glass of Good White Wine
- 3 small Bay Leaves
- 1 small Cinnamon Stick
- 3-4 Fresh Tomatoes (skinned) Or 1 tin
- 2 cups Chicken Stock
- 2 tbsp Pomegranate Molasses Optional
Instructions
Directions
Heat your oven to 160°C (320°F).
Salt and pepper the pieces of lamb generously. Ensure it’s at room temperature, then heat a cast iron casserole (Dutch oven or other) and pour in some olive oil.
Turn them for 6 – 8 minutes until they brown a little, then set them aside on a plate. In the same pan, toss the fennel, the garlic, and the onion and stir until sizzling, about 3 minutes. Pour in the glass of wine and let reduce for approximately seven (7) minutes.
Add the orange pieces, the bay leaves, the cinnamon stick, and the stock, stir well, then return the lamb to the pan. Bring gently to a boil, then cover and place in the oven for 1 ½ to 2 hours.
Before serving, remove the meat and vegetables and reduce the sauce until it thickens. Add the pomegranate molasses while the sauce is reducing. Serve the lamb with rice from the Camargue and chickpeas.
Keyword Fennel, Lamb, Orange, Sisteron
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More Provencal Lamb Recipes
Raising sheep and goats has been part of the fabric of life in Provence for centuries. Before grocery stores, small animal husbandry was necessary for nutrition and was the basis for traditional recipes.
In a rapidly changing landscape from seaside to mountain peaks with little flat land, animals are still raised for meat and milk. Driving around Provence today in areas such as the Crau south of the Alpilles, you see large arid fields, but that was not always the case. The Durance and Rhône Rivers historically flooded their banks many times, even after dams and flood control channels were constructed.
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Visting Sisteron and Beyond
Alpes-de-Haute-Provence is nature’s patchwork quilt featuring mountains, gorges, rolling valleys, lavender fields and pockets of remote villages and busy towns. The Durance River is essential in this department and features high mountain peaks of the Alps and the alpine foothills with remote villages. While there are other rivers, most of the watershed from the mountains runs down the Durance towards the Mediterranean.
Visitor Guide to the Alpes de Haute Provence
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