Aegean Brase Recipe

Prepare meat and aromatics

Pat the lamb pieces dry with paper towels and season evenly with 1 1/2 tsp of the salt and 1/2 tsp of the black pepper. Let sit at room temperature for 15 minutes while you prepare vegetables.

Brown the lamb

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add 2 tablespoons of olive oil. When shimmering, add the lamb in a single layer in batches to avoid crowding. Brown on all sides for 6–8 minutes per batch until a deep golden crust forms. Transfer browned lamb to a plate and reserve.

Soften vegetables

Lower heat to medium and add remaining 1 tablespoon olive oil to the pot. Add sliced onion, carrots and fennel. Season with remaining 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables are softened and beginning to caramelize, about 8–10 minutes. Add garlic in the last 1–2 minutes and cook until fragrant.

Deglaze and build sauce

Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Simmer until wine is reduced by half, about 3–4 minutes. Add chopped tomatoes (or crushed canned tomatoes), stock, dried oregano, dried thyme, bay leaves and sugar (if using). Stir to combine.

Braise

Return the browned lamb and any accumulated juices to the pot, submerging pieces partially in the liquid. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to an oven preheated to 160°C (320°F), or reduce stovetop to lowest steady simmer. Cook until lamb is fork-tender, 1.5–2 hours depending on cut size.

Add olives and capers

About 20 minutes before the end of cooking, stir in the pitted Kalamata olives and rinsed capers. Adjust seasoning with the remaining 1/2 tsp salt and 1/2 tsp pepper as needed. Add lemon zest and lemon juice, then continue to braise uncovered for the remaining time to concentrate flavors and slightly thicken sauce.

Remove pot from oven and discard bay leaves. Taste and adjust seasoning (salt, pepper or a pinch more sugar if tomatoes are very acidic). Stir in chopped parsley and dill and drizzle with 1 tablespoon finishing olive oil.

Transfer lamb and braising liquid to a warmed shallow serving dish. Serve family-style with crusty bread or over orzo/couscous/rice to soak up the sauce. Offer lemon wedges at the table for extra brightness.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop; add a splash of stock if sauce has thickened too much.