Lamb Shanks Braised with Tomatoes and Fennel

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

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Preparation 15 min
Cooking 3 h
Servings 4

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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.

Note from Ricardo

Freezes well.

Lamb Shanks Braised with Tomatoes and Fennel

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Ingredients

Preparation

Note from Ricardo

Personal Note