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Braised Lamb Shanks With Fennel
- 3 bulbs of fennel, tops trimmed and quartered, ends still attached
- 1/4 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 6 lamb shanks
- 1 onion, finely chopped
- 1 head of garlic, peeled
- 1 tablespoon fresh rosemary, leaves chopped (or 1 teaspoon dried)
- 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
- 1 cup dry white wine
- 1 cup chicken broth
Directions:View on Real Simple
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