Braised Lamb Shanks with Tomato and Fennel

Name: Braised Lamb Shanks with Tomato and Fennel
Ingredients: 4 1 ½-pound lamb shanks, trimmed; Coarse salt and freshly ground pepper; 0.5 cup all-purpose flour; 4 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium onions, sliced ¼ inch thick; 1 large leek, white and light-green parts only, washed well, sliced into ¼-inch half moons; 4 garlic cloves, thinly sliced; 1 cup dry red wine; 2 cups homemade or low-sodium canned chicken stock; 1 twenty-eight-ounce can peeled whole plum tomatoes, drained; 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves; 2 dried bay leaves; 2 medium fennel bulbs, sliced ¼ inch thick

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

Ingredients

4 1 ½-pound lamb shanks, trimmed
Coarse salt and freshly ground pepper
½ cup all-purpose flour
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, sliced ¼ inch thick
1 large leek, white and light-green parts only, washed well, sliced into ¼-inch half moons
4 garlic cloves, thinly sliced
1 cup dry red wine
2 cups homemade or low-sodium canned chicken stock
1 twenty-eight-ounce can peeled whole plum tomatoes, drained
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
2 dried bay leaves
2 medium fennel bulbs, sliced ¼ inch thick

Directions

Preheat oven to 375 degrees. Season lamb all over with salt and pepper. Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off excess. Heat oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until shanks are well browned, about 5 minutes per side. Transfer shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
Place skillet over medium heat; add onions and leek, and saute until they are lightly browned, about 6 minutes. Add garlic; cook 4 minutes more. Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon. Return shanks to skillet, and add chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add fennel, and cook 30 minutes.
Using a slotted spatula, transfer shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, 5 to 7 minutes. Return shanks and vegetables to pan; cook until heated through. Remove from heat, and season with salt and pepper.