American Lamb Shanks with White Wine, Fennel and Tarragon

American Lamb Shanks with White Wine, Fennel and Tarragon

    

February 19, 2016

  • Prep: 20 mins
  • Cook: 3 hrs 30 mins
  • Yields: 4 servings

Ingredients

4 American Lamb shanks, 1 pound each

Salt and pepper, to taste

Olive oil, as needed

1 fennel bulb, cored and sliced

1 yellow onion, sliced

6 garlic cloves, smashed

3 bay leaves

2 1/2 cups dry white wine

1 cup low-sodium chicken broth

2 tbsp finely chopped fresh tarragon

Directions

1Season lamb with salt and pepper. In a large pot, add oil; brown lamb in batches on all sides. Transfer lamb to a plate. Add fennel and onion to the pot; cook until soft, 6 minutes. Stir in garlic and bay leaves; cook until fragrant, 2 minutes. Add wine and broth; bring to a boil. Turn off heat; return lamb to the pot. Cover and cook at 350ºF until tender, 2-1/2 hours. Transfer lamb to a platter.

2Simmer sauce over medium heat until reduced by half, 15 to 20 minutes. Stir in tarragon.

3Serve with orzo.

Recipe and image provided by the American Lamb Board

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