1Season lamb with salt and pepper. In a large pot, add oil; brown lamb in batches on all sides. Transfer lamb to a plate. Add fennel and onion to the pot; cook until soft, 6 minutes. Stir in garlic and bay leaves; cook until fragrant, 2 minutes. Add wine and broth; bring to a boil. Turn off heat; return lamb to the pot. Cover and cook at 350ºF until tender, 2-1/2 hours. Transfer lamb to a platter.
2Simmer sauce over medium heat until reduced by half, 15 to 20 minutes. Stir in tarragon.
3Serve with orzo.
Recipe and image provided by the American Lamb Board