You Asked: Braised lamb at Braised.

Makes about 4 servings

Sachet: Zest of 2 oranges 1 head of garlic 1⁄8 cup whole fennel seeds, toasted 4 whole pods green cardamom, toasted 2 bay leaves 1 bunch fresh thyme

Lamb: 3 pounds lamb leg or shoulder, cut into 2-inch cubes 3 cups dry red wine Salt to taste 1⁄2 cup vegetable oil, plus oil to coat pan (divided) 1 yellow onion, large dice 2 carrots, large dice 1⁄4 cup tomato paste 1⁄2 cup red wine vinegar (about) (divided) 1 gallon chicken stock 1 tablespoon black pepper, freshly ground

For sachet: Combine ingredients in a piece of cheesecloth and tie with kitchen twine.

For lamb: Marinate lamb in the red wine in refrigerator at least 8 hours but no more than 24 hours.

When ready to prepare: Remove meat from marinade and drain thoroughly, reserving the wine. Pat lamb dry with paper toweling and season to your preference with salt.

In a very large pot over high heat, add the 1⁄2 cup oil. Add lamb and sear on all sides until deep brown in color.

Remove lamb from pan and set aside. Discard any liquid in pan.

Return pan to high heat and add a small amount of oil to just coat pan. When oil is hot, add vegetables, browning on all sides as evenly as possible. Add tomato paste and reduce heat to medium-low, cooking about 1 minute.

Deglaze pan with 1⁄4 cup of the vinegar, scraping caramelized bits of vegetable and lamb from bottom with a spoon or spatula.

Reduce vinegar by half (this should happen very quickly), then add reserved red wine. Bring mixture to a simmer and reduce by half.

Add stock, reserved sachet, pepper and reserved lamb and bring to a low simmer. Skim off any froth or impurities that rise to the surface. Cover and cook at a very low simmer, just barely bubbling, until meat is fork-tender. This will take about 3 hours.

When done, let contents of the pot cool to room temperature, then separate lamb and vegetables from sauce.

Over low heat, cook sauce until it is thickened enough to coat back of a spoon and reduce to about one-fourth of its original amount. This will take 2 to 3 hours. Add about 3 tablespoons (or to taste) of remaining 1⁄4 cup vinegar and season with salt. Toss lamb and vegetables with some of the sauce and serve.