Braised Lamb Shoulder with Fennel and Orange

Ingredients

• 1 deboned White Oak Pastures Grassfed Pasture-raised lamb shoulder fat trimmed
• Kosher salt and freshly ground black pepper
• 2 tbsp. olive oil
• 1 fennel bulb, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 head of garlic, halved crosswire
• 1 cup dry white wine
• 1 orange (with peel), cut into pieces
• 2 bay leaves
• 1 cinnamon stick
• 1 14.5 oz. can peeled whole tomatoes
• 3 cups low sodium chicken broth
• 2 tbsp pomegranate molasses (optional)