Braised lamb shanks with red wine and fennel

Name: Braised lamb shanks with red wine and fennel
SKU: jarret-agneau-braise-fenouil

Preparation 10 min

Cooking time 3 h

Servings 4

Ingredients

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.