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.
Yield
8 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
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 |
*
|
| 237 | ml |
onions
sliced |
|
| 237 | ml |
fennel bulb
sliced |
|
| 15 | ml |
garlic
chopped |
|
| 237 | ml |
red wine
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 7.1E+2 | ml |
stock
light |
|
| 3E+1 | ml |
oregano
fresh, chopped |
*
|
| 59 | ml |
kalamata olives
pitted |
*
|
| 57.8 | ml/g |
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.
