American lamb shanks with white wine fennel and tarragon

American Lamb Shanks with White Wine, Fennel and Tarragon

American lamb shanks with white wine fennel and tarragon
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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