Braised Lamb Shanks with Fennel

Braised Lamb Shanks with Fennel
Photo by Susie Cushner

Ingredients

  • 1 onion, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1 cup chicken broth
  • 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
  • 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
  • 1 teaspoon freshly ground pepper
  • 1 head garlic, peeled (about 15 cloves)
  • + 12 more ingredients
    • 3 fennel bulbs, tops trimmed and quartered, ends still attached
    • 6 lamb shanks
    • 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
    • 6 lamb shanks
    • 2 teaspoons kosher salt
    • 1 cup dry white wine
    • 1 head garlic, peeled (about 15 cloves)
    • ¼ cup olive oil
    • 1 cup chicken broth
    • 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
    • 2 teaspoons kosher salt
    • ¼ cup olive oil

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. 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...

View full recipe at My Recipes

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