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Braised Lamb Shanks

Lamb shanks that are slowly simmered with carrots, garlic, parsnip, fennel, oranges and red wine. Great served with polenta, or sauteed spinach.

At a glance
Main Ingredient
Lamb
Cuisine Type
American
Menu Part
Entrée
Serves
12
Yield: 12

Ingredients

12 lamb shanks
6 tbsp. vegetable oil
3 tbsp. butter
12 fresh thyme sprigs
4 1⁄2 cups chopped onions
3 cups chopped carrots
3 cups chopped parsnips
4 heads garlic, unpeeled, halved
3 cups dry red wine
3 3⁄4 qt. chicken stock
3 oranges, peeled and quartered
6 cinnamon sticks
3 tbsp. fennel seeds, crushed
3 fennel bulbs, sliced
2 tbsp. grated orange peel

Methods/Steps

1. Season lamb with salt and pepper. Brown lamb in hot oil; transfer to roasting pans.

2. Add 3 tbsp. butter to drippings. Sauté thyme, onions, carrots, parsnips, and garlic until soft. Add wine; boil until reduced. Add stock, oranges, cinnamon, and seeds; boil.

3. Pour vegetable mixture over shanks. Braise lamb, uncovered, in 375°F oven 21⁄4 hr. until tender, basting often.

4. Strain braising liquid; skim fat. Pour liquid into pot. Add fresh fennel, orange peel, and remaining fennel seeds. Cook 15 min.; pour sauce on shanks.

Related Terms:

Lamb, American, Entrée

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