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Braised Lamb Shanks with Fennel and Baby Potatoes


Braised Lamb Shanks with Fennel and Baby Potatoes Recipe

Ingredients:
  • 1/2 teaspoon fennel seeds
  • 6 lamb shanks (about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons olive oil, divided
  • 4 garlic cloves, chopped
  • 2 anchovy fillets packed in oil, drained, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon tomato paste
  • 1 1/2 cups dry white wine or dry vermouth
  • 2 cups low-sodium chicken broth
  • 2 bay leaves
  • 2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges
  • 1 pound baby red-skinned potatoes, halved
  • 1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large
  • 1/4 cup pitted, halved green olives (such as Picholine or Lucques), divided
  • 1/4 cup coarsely chopped flat-leaf parsley
  • A spice mill (optional)
Directions:
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Rank

53.8800652009


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