Braised Lamb Shanks with Fennel

Braised Lamb Shanks with Fennel
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 2:15 Total Time


Add all
  • 4 x 10-13 oz
    (4 x 300-400 g)

    lamb shanks

  • salt and ground black pepper

  • 1/4 cup
    (60 mL)

    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)

    white wine

  • 1 cup
    (250 mL)

    beef broth

  • 1 cup
    (250 mL)

    demi-glace sauce

  • 5

    italian tomatoes, diced


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.

Serve with risotto, egg pasta or mashed potatoes.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007