Mediterranean Braised Lamb Shanks
What a delicious meal! Had this lamb shanks for dinner, and we were all so pleased by how flavorful it was. Loved the fennel in the dish. 135
135
Ingredients
| 2 | pounds |
lamb shanks
cut into 1 1/2 inch sections |
* |
| 1 | x |
salt and black pepper
|
* |
| 1 | x |
vegetable oil
for sauteing |
* |
| 1 | x |
all-purpose flour
for dredging |
* |
| 1 | cup |
onions
sliced |
|
| 1 | cup |
fennel bulb
sliced |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | cup |
red wine
|
* |
| 2 | cups |
tomatoes
chopped |
|
| 3 | cups |
stock
light |
|
| 2 | tablespoons |
oregano
fresh, chopped |
* |
| ¼ | cup |
kalamata olives
pitted |
* |
| 2 | ounces |
feta cheese
crumbled |
Directions
Preheat oven to 400℉ (200℃).
Highly season the lamb shanks on both sides with salt and pepper.
Heat ½ cup oil in a large Dutch oven.
Dredge the shanks in the flour, shake off any excess flour.
Sear the shanks on both sides until golden brown.
Add the onions, fennel, and garlic.
Cook for 4 minutes, moving everything around to ensure it's all cooking.
Add the wine, tomatoes and stock.
Bring to a boil, cover and place in the oven.
Cook for 1½ hours or until the meat is so tender it falls from the bone.
Adjust the seasonings.
Remove from the Dutch oven and place on a platter.
Top with chopped oregano, olives, and feta.
Nutrition Facts
Serving Size 166g (5.9 oz)Amount per Serving
Calories 11918% of calories from fat
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 7mg
2%
Sodium 188mg
8%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
6%
Sugars g
Protein
11g
Vitamin A 8%
•
Vitamin C 14%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
