Braised Lamb Shanks With Fennel

Braised Lamb Shanks With Fennel
Susie Cushner
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preparation
20
minutes
cooking
180
minutes
Serves 6

Ingredients

3
bulbs of fennel, 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 of garlic, peeled
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

Directions

  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 400° 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.

 

Jane Kirby and Kay Chun
January 2002

Nutritional Information

  • Per Serving
  • Calories 547
  • Calcium 124 mg
  • Carbohydrate 18 g
  • Cholesterol 159 mg
  • Fat 30 g
  • Fiber 6 g
  • Iron 5 mg
  • Protein 46 mg
  • Sat Fat 10 g
  • Sodium 1010 mg
What does this mean? See Nutrition 101.

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