Editorial sample recipeFrench ProvençalintermediateHalalDairy-Free

Provençal Braised Lamb With Black Olives And Fennel

Name: Provençal Braised Lamb With Black Olives And Fennel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 600 g Lamb shoulder, trimmed and cut into 3cm cubes; 2 tbsp Olive oil; 1 large Yellow onion, thinly sliced; 1 medium Fennel bulb, sliced into thin wedges; 4 clove Garlic cloves, minced; 400 g Crushed tomatoes, canned; 250 ml Halal beef stock; 100 g Pitted black olives, niçoise or kalamata; 1 tbsp Dried Herbes de Provence

Tender lamb shoulder simmered with sweet sliced fennel, crushed tomatoes, and cured black olives in a fragrant Southern French herb broth.

Prep: 15 min
Cook: 45 min
Total: 60 min

Technique to learn

Low-and-Slow Braising

Searing meat at high heat to build deep savory caramelization before cooking slowly in liquid to soften tough fibers.

Instructions

Step 1: Season the lamb shoulder cubes evenly with salt and black pepper.
Step 2: 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.
Add the sliced onion and fennel wedges to the pot, cooking for 5 minutes until softened and light brown.

Step 4: Stir in minced garlic and Herbes de Provence, sautéing for 1 minute until fragrant.

Step 5: 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.

Step 6: Uncover, stir in pitted black olives, and cook for another 10 minutes until the sauce reduces and the lamb is fork-tender.

Cooking tips

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.

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