Lamb Shanks with White Wine, Fennel, and Tarragon

• From: American Lamb Board

Ingredients

• 4 1 lb lamb shanks

• Salt and pepper, to taste

• Olive oil, as needed

• 1 fennel bulb, cored and sliced

• 1 yellow onion, sliced

• 6 cloves garlic, smashed

• 3 bay leaves

• 2 1/2 cups dry white wine

• 1 cup low-sodium chicken broth

• 2 Tbs fresh tarragon, finely chopped

An extraordinary awakening of flavor.

Directions

• Season lamb with salt and pepper. In a large pot, add oil; brown lamb in batches on all sides. Transfer lamb to a plate.
• Add fennel and onion to the pot; cook until soft, 6 minutes.
• Stir in garlic and bay leaves; cook until fragrant, 2 minutes.
• Add wine and broth; bring to a boil. Turn off heat; return lamb to the pot.
• Cover and cook at 350°F until tender, 2 1/2 hours. Transfer lamb to a platter.
• Simmer sauce over medium heat until reduced by half, 15 to 20 minutes. Stir in tarragon.
• Serve with orzo.