Lamb Shanks with Tomatoes and Fresh Herbs

Lamb Shanks with Tomatoes and Fresh Herbs
Photo by Mark Thomas

Ingredients

  • 1 cup carrots
  • 2 cups canned diced tomatoes in juice
  • 1 teaspoon fennel seeds
  • 3 lemon peel
  • 2 small bay leaves
  • 1 tablespoon grated lemon peel
  • 4 large lamb shanks
  • + 15 more ingredients
    • 1 ½ cups onion
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons salt
    • 2 teaspoons fresh rosemary
    • 3 tablespoons fresh parsley
    • 2 teaspoons fresh thyme
    • 2 cups dry white wine
    • 1 ½ cups low-salt chicken broth
    • ½ teaspoon ground coriander
    • ½ cup celery
    • 6 garlic cloves
    • 2 teaspoons fresh thyme
    • ½ teaspoon freshly ground black pepper
    • 2 ounces thinly sliced capocollo or pancetta
    • 3 tablespoons olive oil

Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and st...

View full recipe at Epicurious

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