Braised Lamb Shanks With Fennel Recipe

Name: Braised Lamb Shanks With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fennel bulbs, tops trimmed and quartered, ends still attached; 1/4 cup olive oil; 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 6 lamb shanks; 1 onion, finely chopped; 1 head garlic, peeled (about 15 cloves); 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried; 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped; 1 cup dry white wine; 1 cup chicken broth

Servings: persons

3 fennel bulbs, tops trimmed and quartered, ends still attached
1/4 cup olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
6 lamb shanks
1 onion, finely chopped
1 head garlic, peeled (about 15 cloves)
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
1 cup dry white wine
1 cup chicken broth

1
In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
2
Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until golden, 4 to 5 minutes per side. (Do in 2 batches if necessary.) Remove the lamb and set aside.
3
Heat oven to 400u00b0 F. Pour off the excess oil from the Dutch oven. Stir in the onion, garlic, and rosemary. Cook 1 minute. Stir in the tomatoes, wine, broth, and lamb. Cover and bring to a boil. Place in oven.
4
Cook the lamb until it is fork-tender, about 2 1/2 hours, occasionally basting with the cooking liquid. After 1 hour, place the pan of fennel in the oven and roast until tender. Serve with the pan juices.
5
KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375u00b0 F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 fennel bulbs, tops trimmed and quartered, ends still attached, 1/4 cup olive oil, 2 teaspoons kosher salt, 1 teaspoon freshly ground pepper, and more.

Yes, Braised Lamb Shanks With Fennel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Lamb Shanks With Fennel

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