Recipe Ingredient
- 5 pieces lamb shank, each 180-200g, fat trimmed
- 1-2 tbsp olive oil
- 300g baby fennel bulbs, quartered
- 300g carrots, cut into chunky wedges
- 1 onion, cut into wedges
- 2 cloves garlic, smashed
- 1½ tbsp plain flour
- 375ml fresh chicken stock
- 140ml white wine
- 2 sprigs fresh rosemary
Instructions
- Heat olive oil in a heavy based saucepan and fry lamb shanks in batches over medium high heat.
- Cook, turning occasionally for 2-3 minutes or until meat is golden brown. Dish out and place into an oven-proof casserole.
- Reheat saucepan over medium high heat again. Add fennel, onion, carrot and garlic. Stir and cook for 3-4 minutes or until onion is golden around the edges.
- Add flour and cook, stir for 20-30 seconds then pour in stock and wine. Add rosemary and bring to a boil.
- Transfer fennel mixture to the casserole with the lamb shanks. Stir to mix and cover with foil or a tight fitting lid.
- Bake in preheated oven at 160°C for 1½-2 hours.
- Remove casserole from oven and stir occasionally.
- Braise the dish in the oven until lamb is tender and begins to fall off the bone.
