Lamb Pot Roast with Oranges and Olives

This meltingly tender and flavorful Lamb Pot Roast with Oranges and Olives has true star appeal. Show off even more by making your own beef stock (click for recipe).

1 4 to 5-lb. boneless lamb shoulder

Kosher salt and freshly ground black pepper

6 garlic cloves, thinly sliced

2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds

1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped

2 tablespoons chopped fresh savory or rosemary

1 teaspoon crushed red pepper flakes

1½ cups beef stock (click for recipe) or low-sodium chicken broth

1½ cups dry red wine

1 cup tomato purée

Directions at bonappetit.com

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