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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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Braised Lamb Shanks with Fennel
2013-08-06
https://www.metro.ca/userfiles/image/recipes/jarrets-agneau-braises-fenouil-5052.jpg
PT15M
PT2H00M
PT2H15M
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.
4
Metro
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
Braised Lamb Shanks with Fennel
-
Lactose-free
4
Braised Lamb Shanks with Fennel
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME
Ingredients
-
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 oilYou might like:
Flyer Deal
(1)
-
1
medium fennel bulb, diced small
-
2
medium carrots, peeled, diced small
-
1 tsp.
(5 mL)lightly crushed fennel seedsYou might like:
Flyer Deal
(1)
-
1 cup
(250 mL)white wine
-
1 cup
(250 mL)beef brothYou might like:
Flyer Deal
(1)
-
1 cup
(250 mL)demi-glace sauce
-
5
italian tomatoes, dicedYou might like:
Flyer Deals
(4)
Ontario Peaches 3 L OR Blue Grapes 2 L PRODUCT OF ONTARIO, CANADA No. 1 GRADE Field Tomatoes 3 L OR Nectarines 2 L PRODUCT OF ONTARIO
$3.88 ea.
GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO
$1.49 /lb
3.28/kg
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.
Serve with risotto, egg pasta or mashed potatoes.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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