Braised Lamb Shanks with Tomato and Fennel

Ingredients

• 4 1 1/2-pound lamb shanks
• trimmed
• Coarse salt and freshly ground pepper
• 1/2 cup all-purpose flour
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 medium onions
• sliced 1/4 inch thick
• 1 large leek
• white and light-green parts only
• washed well
• sliced into 1/4-inch half-moons
• 4 garlic cloves
• thinly sliced
• 1 cup dry red wine
• 2 cups homemade or low-sodium store-bought chicken stock
• 1 28-ounce can peeled whole plum tomatoes
• drained
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 2 dried bay leaves
• 2 medium fennel bulbs
• sliced 1/4 inch thick

Instructions

1. Preheat the oven to 375F.
2. Season the lamb all over with salt and pepper.
3. Place the flour in a shallow bowl.
4. Dredge the lamb in the flour, turning to coat evenly; shake off excess.
5. Heat the oil and butter in an 8-quart Dutch oven or skillet over medium heat.
6. Working in two batches, cook until the shanks are well browned, about 5 minutes per side.
7. Transfer the shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.
8. Place the skillet over medium heat; add the onions and leek, and saute until they are lightly browned, about 6 minutes.
9. Add the garlic; cook 4 minutes more.
10. Add the red wine; deglaze the pan by scraping up any browned bits with a wooden spoon.
11. Return the shanks to the skillet, and add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves.
12. Bring to a boil; cover, and place in oven.
13. Braise 2 hours; add the fennel, and cook 30 minutes.
14. Using a slotted spatula, transfer the shanks and vegetables to a large bowl.
15. Cover; set aside.
16. Using a ladle, skim the fat from the surface of the cooking liquid; cook over medium heat until the liquid is thickened, 5 to 7 minutes.
17. Return the shanks and vegetables to the pan; cook until heated through.
18. Remove from heat, and season with salt and pepper.