Orange & White Wine Braised Lamb Stew
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  1. Spice rub
  2. 1 tsp salt
  3. 1 tsp paprika
  4. 1 tsp garlic powder
  5. 1/2 tsp black pepper
  6. 1/2 tsp sumac
  7. 1/4 tsp corriander
  8. 1/4 tsp cinnamon
  9. 1/4 tsp cardamom
For the braise
  1. 2 lbs leg of lamb, cut into 2-3 inch pieces
  2. 3 Tbsp olive oil, divided
  3. 2 medium yellow onions, halved and sliced
  4. 1 large fennel, quartered and sliced
  5. 4 cloves garlic, peeled
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 1 large orange, well rinsed, quartered and the quarters cut in half crosswise
  9. 4 dried apricots, halved
  10. 3 prunes, pits removed
  11. 3 tbsp. tomato paste
  12. 1 cup white wine
  13. 3 cups beef stock
  1. Combine all the spices in a bowl and mix.
  2. Drizzle 1 tbsp olive oil all over the lamb pieces and then sprinkle the entire spice rub onto them.
  3. Use your hands to massage the spices into all the books and crannies of the lamb.
  4. Allow to marinate in the spice mixture over night or for at least 1 hour.
  5. Preheat oven to 325°f.
  6. Heat a Dutch iven or any heavy bottom wide pot with a lid over medium high heat.
  7. Add 1 tbsp oil to the pot and sear lamb on all sides.
  8. Once all the pieces are nicely browned, remove from the pot and set aside.
  9. Add another tbsp oil to the pot.
  10. Add onion, fennel and garlic.
  11. Cook for 10 minutes stirring often.
  12. Add in 2 tbsp tomato paste and stir for 1 minute to slightly cook the paste and extract more flavor from it.
  13. Add in prunes, apricots and orange.
  14. Pour in white wine and use a wooden spoon to scrape up any bits from the bottom of the pan.
  15. Cook for 2 minutes until wine has slightly reduced.
  16. Add in beef broth.
  17. Bring mixture to a boil and return lamb and any accumulated juices to the pot.
  18. Cover pot and place in the oven.
  19. Cook for 3-4 hours, checking every hour and basting the juices over the top.
  20. Once the lamb is fork tender it is done!
  21. Remove from oven, serve hot and enjoy!
  1. *You can easily make this same recipe with a whole lamb shoulder roast or bone in leg of lamb.
  2. *I like to serve this with something really good and starchy to soak up the insane juices. Think luffa, pita, couscous or rice!
Peas, Love & Carrots