• 4servings
  • 140minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds lamb shanks, cut into 1 1/2-inch sections

  2. Salt and pepper

  3. Oil, for sauteing

  4. Flour, for dredging

  5. 1 cup sliced onions

  6. 1 cup sliced fennel bulbs

  7. 1 tablespoon chopped garlic

  8. 1 cup red wine

  9. 2 cups chopped tomatoes

  10. 3 cups light stock

  11. 2 tablespoons chopped fresh oregano

  12. 1/4 cup pitted Kalamata olives

  13. 2 ounces feta, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Highly season the lamb shanks on both sides with salt and pepper. Heat 1/2 cup oil in a large Dutch oven . Dredge the shanks in the flour, shake off any excess flour. Sear the shanks on both sides until golden brown. Add the onions, fennel, and garlic . Cook for 4 minutes, moving everything around to ensure it's all cooking. Add the wine, tomatoes , and stock. Bring to a boil, cover, and place in the oven.

  3. Cook for 1 1/2 hours or until the meat is so tender it falls from the bone. Adjust the seasonings. Remove from the dutch oven, and place on a platter. Top with chopped oregano, olives, and feta


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