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Braised Lamb Shanks with Fennel 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
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

Braised Lamb Shanks with Fennel

Rate this recipe
2 Votes
  • Lactose-free
4
Braised Lamb Shanks with Fennel
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

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 oil
  • 1
    medium fennel bulb, diced small
  • 2
    medium carrots, peeled, diced small
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    ORGANIC RAINBOW MINI CARROTS

    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1 tsp.
    (5 mL)
    lightly crushed fennel seeds
  • 1 cup
    (250 mL)
    white wine
  • 1 cup
    (250 mL)
    beef broth
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    480 - 540 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    demi-glace sauce
  • 5
    italian tomatoes, diced
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    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.28/kg

Imprimer ma sélection

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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