Photo: Caren Alpert
Prep Time
20 Mins
Other Time
10 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 325° F.

Step 2

Combine the flour, salt, and pepper. Dredge the lamb in the flour

Step 3

mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on

Step 4

all sides until golden, 3 to 4 minutes per side. (For braising

Step 5

directions, see page ) Remove the lamb and set aside. Add the

Step 6

shallots, garlic, cloves, and allspice and cook until the mixture is a

Step 7

rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a

Step 8

wooden spoon, scrape any brown bits from the bottom of the pot. Return

Step 9

the lamb to the pot, cover tightly, and transfer to oven. Cook until the

Step 10

lamb is fork-tender, 2 ½ to 3 hours. Place the lamb on serving dishes

Step 11

and put the pot over moderately high heat. Add the olives, orange zest,

Step 12

and orange juice and bring to a simmer. Reduce the liquid until slightly

Step 13

thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the

Step 14

chives.

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