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Braised lamb shanks with red wine and fennel
Braised lamb shanks with red wine and fennel

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Braised lamb shanks with red wine and fennel

Preparation 10 minutes
Cooking time 3 hours
Servings 4


  • 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


  1. Preheat oven to 150°C (300°F).
  2. In a pan, add 30 ml (2 tbsp) oil over medium-high heat.
  3. Season shanks with salt and pepper.
  4. Sear meat on all sides and set aside.
  5. In an enamelled cast iron pot, add remaining oil and butter over medium-high heat.
  6. Add onion, fennel, and garlic.
  7. Sweat for 5 minutes without letting the ingredients colour. Add the rest of the ingredients and stir.
  8. Season with salt and pepper. Place shanks in pot.
  9. Bring to the boil.
  10. Cover and place in oven.
  11. Cook for approximately 2 hours and 45 minutes, turning the shanks once mid-way.
  12. The meat should come off the bone easily.
  13. Remove shanks from oven and keep warm.
  14. With a ladle, remove layer of fat from sauce.
  15. Remove herb stalks and season to taste.
  16. Generously cover with sauce and serve.
  17. This dish works well with a celeriac purée, for example.
Availability in stores