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Braised lamb shanks with red wine and fennel
- 45 ml (3 tbsp) olive oil
- 4 lamb shanks, approximately 400 g (13 oz)
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) butter
- 2 medium-sized onions, minced
- 500 ml (2 cups) fennel bulb, minced
- 4 large garlic cloves, peeled
- 500 ml (2 cups) red wine
- 300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock, reduced by half
- 2-3 fresh rosemary stalks
- 2-3 fresh thyme stalks
- Preheat oven to 150°C (300°F).
- In a pan, add 30 ml (2 tbsp) oil over medium-high heat.
- Season shanks with salt and pepper.
- Sear meat on all sides and set aside.
- In an enamelled cast iron pot, add remaining oil and butter over medium-high heat.
- Add onion, fennel, and garlic.
- Sweat for 5 minutes without letting the ingredients colour. Add the rest of the ingredients and stir.
- Season with salt and pepper. Place shanks in pot.
- Bring to the boil.
- Cover and place in oven.
- Cook for approximately 2 hours and 45 minutes, turning the shanks once mid-way.
- The meat should come off the bone easily.
- Remove shanks from oven and keep warm.
- With a ladle, remove layer of fat from sauce.
- Remove herb stalks and season to taste.
- Generously cover with sauce and serve.
- This dish works well with a celeriac purée, for example.