Reviews        Add Rating & Review

Back to Braised Lamb Shanks with Tomato and Fennel All Reviews for Braised Lamb Shanks with Tomato and Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Braised Lamb Shanks with Tomato and Fennel Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 1 1/2-pound lamb shanks, trimmed Coarse salt and freshly ground pepper 1/2 cup all-purpose flour 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 medium onions, sliced 1/4 inch thick 1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons 4 garlic cloves, thinly sliced 1 cup dry red wine 2 cups homemade or low-sodium canned chicken stock 1 twenty-eight-ounce can peeled whole plum tomatoes, drained 2 tablespoons tomato paste 1 tablespoon fresh thyme leaves 2 dried bay leaves 2 medium fennel bulbs, sliced 1/4 inch thick

Gallery Braised Lamb Shanks with Tomato and Fennel

Recipe Summary Servings: 4

Braised Lamb Shanks with Tomato and Fennel

Braised Lamb Shanks with Tomato and Fennel

Braised Lamb Shanks with Tomato and Fennel

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 1 1/2-pound lamb shanks, trimmed Coarse salt and freshly ground pepper 1/2 cup all-purpose flour 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 medium onions, sliced 1/4 inch thick 1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons 4 garlic cloves, thinly sliced 1 cup dry red wine 2 cups homemade or low-sodium canned chicken stock 1 twenty-eight-ounce can peeled whole plum tomatoes, drained 2 tablespoons tomato paste 1 tablespoon fresh thyme leaves 2 dried bay leaves 2 medium fennel bulbs, sliced 1/4 inch thick

Directions

Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.

Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.

Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Braised Lamb Shanks with Tomato and Fennel

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Lamb Shanks with Tomato and Fennel

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest