How does Natasha Nicholes's approach to braising lamb shoulder differ from traditional methods?

She leans into aromatics with personality: fennel, orange (with peel), cinnamon stick, bay, and a whole head of garlic. Traditional braises often stick to mirepoix, herbs, and maybe lemon, not citrus peel plus warm baking spices.

She follows a standard braise structure (sear → sauté veg → deglaze with dry white wine → add broth and tomatoes → low, slow oven time → reduce sauce), but focuses on approachable, grocery‑store ingredients and playful, restaurant‑style plating rather than rustic “one‑pot on the table” serving.

Instead of cutting the shoulder into chops as the original recipe suggested, she takes the butcher’s advice and keeps it in larger pieces, which is slightly less fussy and helps preserve moisture and tenderness.