Recipes Ingredients Meat & Poultry Lamb Recipes Braised Lamb Shanks with Tomato and Fennel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print