Braised Lamb Shanks
4 American lamb foreshanks
Salt and coarse pepper, to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel bulb, quartered lengthwise and sliced 1/4-inch thick (do
not use solid center)
2 bottles (12 ounces each) light to medium beer*
1 can (15 ounces) chopped petite tomatoes and juice
1 cup chicken broth
10 sprigs fresh thyme
3 bay leaves
Generously season shanks with salt and pepper. In large skillet,
heat oil over high heat. Brown shanks on all sides until golden
brown, about 15 minutes. Remove from pan and place in a 13 x 9-inch
baking pan. Pour out liquid from pan. Preheat oven to 375°F. In
same skillet, combine garlic, carrots, onion and fennel; sauté for
6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer
or broth, tomatoes and juice, chicken broth, thyme and bay leaves.
Bring to a boil. Pour over shanks. Braise in oven for 2-1/2 hours.
Baste shanks with sauce and turn them over every 45 minutes. Serve
lamb in large, low-sided soup bowls with broth and vegetables.
*24 ounces of fat-free chicken broth may be substituted.
Recipe courtesy of the American Lamb Board (with modifications)