Name: Lamb Shanks Braised with Tomatoes and Fennel
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 serving(s)
Ingredients: 4 lamb shanks; 1/4 cup (60 ml) olive oil; 2 fennel bulbs, stems removed and cut into wedges; 1 large onion, thinly sliced; 3 cloves garlic, finely chopped; 1/4 cup (60 ml) Pernod or other anise-flavored liqueur; 1-28 oz (796 ml) can of stewed tomatoes; 2 fresh rosemary sprigs; 2 cans 14 oz (398 ml) of kidney beans, rinsed and drained; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a large ovenproof pan, brown the shanks on all sides in 30 ml (2 tablespoons) oil. Season with salt and pepper. Set the shanks aside on a plate.
- Remove the fat from the pan. Brown the fennel and onion in the remaining oil. Add the garlic and cook for 1 minute. Deglaze with the Pernod and reduce until almost dry.
- Put the lamb back in the pan. Add the tomatoes and rosemary. Bring to a boil. Cover and cook for about 2 ½ hours or until the meat falls off the bone. Add the beans and cook for 15 additional minutes. Remove the rosemary. Adjust seasoning.

Lamb Shanks Braised with Tomatoes and Fennel

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Ingredients

Preparation

Note from Ricardo

Personal Note