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Lamb Shanks Braised with Tomatoes and Fennel
Lamb Shanks Braised with Tomatoes and Fennel
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Lamb Shanks Braised with Tomatoes and Fennel

Preparation
15 MIN
Cooking
3 H
Servings
4
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  2. 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.
  3. 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.
  4. 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.

Note

Freezes well.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.