Braised Lamb Shanks with White Wine, Fennel and Lemon Zest

Ingredients

• 4 lamb shanks of 335 g each, by Maillard
• Olive oil
• 2 fennel bulbs cut in four and hearts removed, sliced
• 1 leek (white part), sliced
• 4 garlic cloves, finely chopped
• 2 1/2 cups of good quality white wine
• 2 tablespoons finely chopped fresh tarragon
• 3 bay leaves
• The zest of 1 lemon
• About 4 cups chicken broth

Preparation

1. Preheat the oven to 325°F.
2. In a large saucepan over medium-high heat, add a dash of olive oil and sear the lamb on all sides, 12 to 15 minutes in total. Add oil as needed. Season with salt and pepper generously. Remove from the casserole and set aside.
3. Add fennel, leeks and garlic and drizzle with olive oil. Season with salt and pepper. Cook for 7 to 8 minutes, stirring, to soften.
4. Add the white wine and cook for 2 minutes.
5. Add the tarragon, bay leaf, lemon zest and lamb shanks then add enough chicken broth to cover the meat at 3/4. Season with salt and pepper generously and mix.
6. Bring to a boil cover and place in the oven. Cook for about 3 1/2 hours or until the meat is easily flaked with a fork. Serve with couscous or mashed potatoes!