Tomato And Fennel Braised Lamb Shanks Recipe

Name: Tomato And Fennel Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs lamb shanks, trimmed; salt and pepper; 1/2 cup flour, all purpose; 6 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 1 cup dry red wine, such as cab sav; 1/4 cup whole grain mustard; 2 onions, yellow sliced into 1/4 in. wedges; 1 leek, sliced in half lengthwise and cut into 1/4 in. pieces (don't use dark green part); 4 garlic cloves, chopped; 1/2 cup Pernod (or other anise liqueur); 2 cups chicken stock; 1 (28 ounce) can whole tomatoes, drained; 2 tablespoons tomato paste; 1 tablespoon thyme leaves; 2 bay leaves; 2 bulbs fennel, cut into 1/4 in slices

Servings: persons

4 1/2 lbs lamb shanks, trimmed
salt and pepper
1/2 cup flour, all purpose
6 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 cup dry red wine, such as cab sav
1/4 cup whole grain mustard
2 onions, yellow sliced into 1/4 in. wedges
1 leek, sliced in half lengthwise and cut into 1/4 in. pieces (don't use dark green part)
4 garlic cloves, chopped
1/2 cup Pernod (or other anise liqueur)
2 cups chicken stock
1 (28 ounce) can whole tomatoes, drained
2 tablespoons tomato paste
1 tablespoon thyme leaves
2 bay leaves
2 bulbs fennel, cut into 1/4 in slices

1
Preheat oven to 375.
2
Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat.
3
In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan.
4
In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside.
5
In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes.
6
Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil.
7
Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth.

2191

kcal

Calories

141

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 1/2 lbs lamb shanks, trimmed, salt and pepper, 1/2 cup flour, all purpose, 6 tablespoons olive oil, divided, and more.

Yes, Tomato And Fennel Braised Lamb Shanks falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Tomato And Fennel Braised Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions