Braised Lamb Shanks with Fennel

Name: Braised Lamb Shanks with Fennel
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken broth; 237 milliliters dry white wine; 3 fennel bulbs, tops trimmed and quartered, ends still attached; 1 Tbsp fresh rosemary leaves, chopped, or 1 teaspoon dried; 15 cloves head garlic, peeled (about; 2 teaspoons kosher salt; 6 lamb shanks; 59 milliliters olive oil; 1 onion, finely chopped; 1 teaspoon freshly ground pepper; 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped

Braised Lamb Shanks with Fennel is a gluten free, dairy free, and primal recipe with 6 servings. One portion of this dish contains roughly 41g of protein, 15g of fat, and a total of 392 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of chicken broth, three 15-ounce cans, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes. It works well as a main course.

Instructions

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.

Ingredients you will need

Fennel

Pepper

Salt

Cooking Oil

Equipment you will use

Roasting Pan

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.)

Ingredients you will need

Salt And Pepper

Lamb

Cooking Oil

Equipment you will use

Paper Towels

Dutch Oven

Remove the lamb and set aside.

Ingredients you will need

Lamb

Heat oven to 400 F.

Equipment you will use

Oven

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.

Ingredients you will need

Rosemary

Tomato

Garlic

Broth

Onion

Lamb

Wine

Cooking Oil

Equipment you will use

Dutch Oven

Place in oven.

Equipment you will use

Oven

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.

Ingredients you will need

Fennel

Lamb

Equipment you will use

Oven

Frying Pan

Serve with the pan juices.

Equipment you will use

Frying Pan

KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375 F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.

Ingredients you will need

Fennel

Sauce