Lamb Pot Roast with Oranges and Olives

Ingredients

• 1.5 cups cooking wine dry red
• 2 tablespoons savory fresh chopped
• 6  garlic cloves thinly sliced
• 8 servings kosher salt freshly ground
• 4 pound lamb shoulder boneless
• 1.5 cups chicken broth low-sodium
• 2  mandarin orange segents unpeeled thinly sliced into rounds
• 1 teaspoon pepper flakes red crushed
• 1 cup tomato purée 
• 1 cup taggiasca fruity black pitted coarsely chopped

Equipment

• baking sheet
• oven
• knife
• wire rack
• pot
• cutting board
• kitchen twine

Directions

1. Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
2. Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives.
3. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
4. Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes.
5. Remove lamb from oven.
6. Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.
7. Transfer lamb to a cutting board and let rest at least 30 minutes before slicing.
8. Serve with braising liquid.
9. DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.