Braised Lamb Shanks with Tomato and Fennel

Name: Braised Lamb Shanks with Tomato and Fennel
Yield: serves 4
Ingredients: 4 1 1/2-pound lamb shanks, trimmed; Coarse salt and freshly ground pepper; 1/2 cup all-purpose flour; 4 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium onions, sliced 1/4 inch thick; 1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half-moons; 4 garlic cloves, thinly sliced; 1 cup dry red wine; 2 cups homemade or low-sodium store-bought chicken stock; 1 28-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 1/4 inch thick

January 26, 2012

Serve with Polenta (page 377).

Recipe information

Yield
serves 4

Ingredients

4 1 1/2-pound lamb shanks, trimmed

Coarse salt and freshly ground pepper

1/2 cup all-purpose flour

4 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

2 medium onions, sliced 1/4 inch thick

1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half-moons

4 garlic cloves, thinly sliced

1 cup dry red wine

2 cups homemade or low-sodium store-bought chicken stock

1 28-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 1/4 inch thick

Preparation

Step 1
Preheat the oven to 375°F. Season the lamb all over with salt and pepper. Place the flour in a shallow bowl. Dredge the lamb in the flour, turning to coat evenly; shake off excess. Heat the oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until the shanks are well browned, about 5 minutes per side. Transfer the shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
Step 2
Place the skillet over medium heat; add the onions and leek, and sauté until they are lightly browned, about 6 minutes. Add the garlic; cook 4 minutes more. Add the red wine; deglaze the pan by scraping up any browned bits with a wooden spoon. Return the shanks to the skillet, and add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add the fennel, and cook 30 minutes.
Step 3
Using a slotted spatula, transfer the shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim the fat from the surface of the cooking liquid; cook over medium heat until the liquid is thickened, 5 to 7 minutes. Return the shanks and vegetables to the pan; cook until heated through. Remove from heat, and season with salt and pepper.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsRed Wine Wine Alcohol Beverages Lamb Shank Lamb Meat Fennel Root Vegetable Vegetable Onion Leek Plum Tomato Tomato Main Dinner Nut Free Braise Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes