Lamb Shoulder With Greens and Beans

Preparation

1. Step 1

   Generously season lamb all over with salt and pepper and rub with ground fennel. (If using chops, stack them, and tie together tightly with twine into the shape of a roast.)

2. Step 2

   Set a rack in the middle of the oven and heat to 350 degrees. Place a Dutch oven over medium-high heat, and add 2 tablespoons oil. When it shimmers, add diced onion and a pinch of salt. Cook, stirring until softened and lightly browned, about 8 minutes. Add garlic, bay leaf and tomato paste, and cook for 1 minute, stirring continuously, then add wine and simmer briskly for 1 minute. Add broth and bring to a hard boil. Set lamb in the pot, cover and bake on the middle rack until quite tender, 1½ to 2 hours.

3. Step 3

   As the lamb bakes, add 2 tablespoons olive oil to a large skillet over medium-high. Add the greens, working in batches if necessary and stirring as they cook down, then season with salt and cook, stirring, until wilted, about 3 minutes. Add orange zest, rosemary and red-pepper flakes, and stir to incorporate. Turn off heat. Taste and adjust seasoning, then set greens aside. When cool, squeeze out excess water.

4. Step 4

   When lamb is done, remove from the Dutch oven. (If using chops, place the bundle on a cutting board and remove twine.) Bring cooking liquid to a boil and reduce by half, spooning off any fat that rises to the surface. Turn off heat. Put lamb back in reduced cooking liquid, cover and keep warm.

5. Step 5

   Return greens and fava beans to the skillet over medium-high heat for a few minutes to heat through, then transfer to plates. Cut lamb into thick slices or chunks and set on top of vegetables. (If using a chop, set a single chop on each plate.) Spoon cooking liquid over each dish and serve.