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.
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.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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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