Braised Lamb Shanks with Fennel, Olives, White Wine and Tarragon Orange Gremolata

Braised Lamb Shanks with Fennel, Olives, White Wine and Tarragon Orange Gremolata

Recipe No Image

Yield: Serves 4-6


Ingredients

4 each lamb shanks, about 5 lb. total weight
Kosher salt
2 Tbsp. olive oil
1 each onion, sliced into ¼-in. slices
1 each fennel bulb, sliced into ¼-in. slices
6 cloves garlic, peeled and crushed
4 each Roma tomatoes, seeded and sliced lengthwise
1 cup white wine
3 cups chicken broth
2 tsp. ground cumin seed
2 tsp. fennel seeds, cracked with a mortar and pestle or spice grinder
Freshly ground pepper
2 each bay leaves
1 cup green olives such as Picholine, pitted
2 Tbsp. tarragon leaves
1 Tbsp. Italian parsley leaves
1 Tbsp. orange zest, grated
1 tsp. lemon zest grated

 


Preparation

Oven Temperature: 540-570 degrees

Flame Height: 5

Heat a large skillet or roasting pan in front of the flame for 5 minutes.

Sprinkle the shanks with salt.

Add the shanks to the pan and sear in front of the flame for about 5 minutes, turning and rotating once. Remove them to a 12-in. cazuela or casserole dish.

Flame Height: 3

Wipe any rendered lamb fat from the searing pan and add the olive oil, onion, fennel and 5 of the garlic cloves. Cook in the center of the oven for about 5 minutes, stirring once or twice. Add this mixture to the lamb shanks.

Add the tomatoes, wine, broth, spices, bay leaves and olives. Cover with parchment paper and then tightly with foil.

Oven Temperature: OFF

Method One

Bake in the doorway of the oven for 2 hours, rotating 180 degrees every 30 minutes. At this point check for doneness…the meat should have shrunk away from the bone and be quite tender.

Make the gremolata topping by mincing the remaining garlic clove with the tarragon, parsley, orange and lemon zest. Sprinkle over lamb before serving.

Method Two

An alternate way to cook this is to leave the casserole in the doorway with the oven off overnight. The meat will then be literally falling off the bones. You can then easily remove the bones before serving and present the dish as a stew instead of individual shanks. Garnish with the gremolata as above.

 



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