Braised Lamb Shanks with Fennel
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ingredient
- 4 x 10-13 oz. (4 x 300-400 g) lamb shanks
- Salt and ground black pepper to taste
- 1/4 cup (60 mL) Irresistibles* 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 325ºF (160ºC). 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.
Cook commentary
4 Servings
Suggestion: To check when lamb is cooked, use a meat thermometer. Lamb tastes best when the internal temperature registers 145ºF (60ºC) for medium-rare, or 150ºF (65ºC) for medium.
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