Lamb shanks that are slowly simmered with carrots, garlic, parsnip, fennel, oranges and red wine. Great served with polenta, or sauteed spinach.
12 lamb shanks
6 tbsp. vegetable oil
3 tbsp. butter
12 fresh thyme sprigs
4 1⁄2 cups chopped onions
3 cups chopped carrots
3 cups chopped parsnips
4 heads garlic, unpeeled, halved
3 cups dry red wine
3 3⁄4 qt. chicken stock
3 oranges, peeled and quartered
6 cinnamon sticks
3 tbsp. fennel seeds, crushed
3 fennel bulbs, sliced
2 tbsp. grated orange peel
1. Season lamb with salt and pepper. Brown lamb in hot oil; transfer to roasting pans.
2. Add 3 tbsp. butter to drippings. Sauté thyme, onions, carrots, parsnips, and garlic until soft. Add wine; boil until reduced. Add stock, oranges, cinnamon, and seeds; boil.
3. Pour vegetable mixture over shanks. Braise lamb, uncovered, in 375°F oven 21⁄4 hr. until tender, basting often.
4. Strain braising liquid; skim fat. Pour liquid into pot. Add fresh fennel, orange peel, and remaining fennel seeds. Cook 15 min.; pour sauce on shanks.