Braised Lamb Shanks with Fennel
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 h |
| Total: | 2 h 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 4 x 10-13 oz. (4 x 300-400 g) lamb shanks
- To taste salt and ground black pepper
- 1/4 cup (60 mL) Irresistible* extra-virgin olive oil
- 1 medium fennel bulb, diced small
- 2 medium carrots, peeled, diced small
- 1 tsp. (5 mL) lightly crushed fennel seeds
- 1 cup (250 mL) dry white wine
- 1 cup (250 mL) beef broth *
- 1 cup (250 mL) demi-glace sauce
- 5 italian tomatoes, diced
Preparation
Preheat the oven to 325 °F/160 °C.
Season the shanks and sear in olive oil over medium-high heat.
Remove the shanks and set aside.
In the same saucepan, add the fennel, carrots and fennel seeds.
Cook covered over medium heat for 10 minutes.
Add the wine and cook for a few minutes.
Add the remaining ingredients and the shanks; pour in enough water to cover the shanks.
Bring to a boil, cover and cook for 2 hours. For a smoother sauce, strain and defat the cooking liquid and reduce to the desired consistency.
Suggestion
For beautifully browned, evenly cooked lamb, use a roasting pan with a rack or drip pan. This has the added advantage of keeping the meat out of the drippings.
Accompaniment: risotto or egg pasta.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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