French Provençal · intermediate
Provençal Braised Lamb With Black Olives And Fennel
Tender lamb shoulder simmered with sweet sliced fennel, crushed tomatoes, and cured black olives in a fragrant Southern French herb broth.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the lamb shoulder cubes evenly with salt and black pepper.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat and sear the lamb until golden brown on all sides, about 6 minutes. Transfer lamb to a plate.
- 03
Add the sliced onion and fennel wedges to the pot, cooking for 5 minutes until softened and light brown.
- 04
Stir in minced garlic and Herbes de Provence, sautéing for 1 minute until fragrant.
- 05
Return the seared lamb to the pot, then pour in crushed tomatoes and beef stock. Bring to a simmer, cover, and turn heat to low for 30 minutes.
- 06
Uncover, stir in pitted black olives, and cook for another 10 minutes until the sauce reduces and the lamb is fork-tender.
A LITTLE KITCHEN KNOW-HOW
Low-and-Slow Braising
Searing meat at high heat to build deep savory caramelization before cooking slowly in liquid to soften tough fibers.
Notes from the kitchen
- Add a small strip of fresh orange zest during simmering for a classic Provençal aroma.
- If the sauce thickens too quickly, add 2 tablespoons of warm water or additional stock.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.