4 American Lamb shanks, 1 pound each
Salt and pepper, to taste
Olive oil, as needed
1 fennel bulb, cored and sliced
1 yellow onion, sliced
6 garlic cloves, smashed
3 bay leaves
2-1/2 cups dry white wine
1 cup low-sodium chicken broth
2 tablespoons finely chopped fresh tarragon
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 350ºF 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.
PREP TIME: 30 Minutes
COOK TIME: 3 Hours, 30 Minutes