Braised Lamb Shanks With Fennel

Photo by Susie Cushner
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 547 calories
    • Fat 30 g
    • Sat Fat 10 g
    • Cholesterol 159 mg
    • Sodium 1010 mg
    • Protein 46 mg
    • Carbohydrate 18 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 124 mg


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