Rating: 3 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 10 Ratings
Francine Maroukian

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Recipe Summary

hands-on:
20 mins
total:
3 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the flour, salt, and pepper. Dredge the lamb in the flour mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on all sides until golden, 3 to 4 minutes per side. Remove the lamb and set aside.

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  • Add the shallots, garlic, cloves, and allspice and cook until the mixture is a rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a wooden spoon, scrape any brown bits from the bottom of the pot. Return the lamb to the pot, cover tightly, and transfer to oven. Cook until the lamb is fork-tender, 2 1/2 to 3 hours.

  • Place the lamb on serving dishes and put the pot over moderately high heat. Add the olives, orange zest, and orange juice and bring to a simmer. Reduce the liquid until slightly thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the chives.

Nutrition Facts

838 calories; fat 28g; saturated fat 8g; cholesterol 356mg; sodium 1111mg; protein 117g; carbohydrates 18g; sugars 5g; fiber 1g; iron 10mg; calcium 109mg.
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