4 Bone-in Lamb Shanks weighing 2.5-5 pounds
1 onion, peeled & sliced
1 fennel bulb, sliced
8 garlic cloves, peeled and sliced
2 stems rosemary, chopped
1 quart chicken or beef stock
1 ½ cups red wine
3 Tbs unsalted butter
Salt & pepper to taste
The day before:
Liberally salt the Lamb shanks and set aside. Mix all of the sliced vegetables together along with the rosemary to create the marinade for the shanks. In a large bowl place half of the marinade on the bottom of the bowl. Lay the shanks on top and then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.
The next day:
Preheat oven to 350 degrees.
Add butter to a heavy bottom stock pot or large sauce pan placed on medium heat. Allow the butter to melt. Remove the marinade from the lamb and set aside. Add the lamb to the pot. Brown the meat on all sides.
Once the meat has been browned, remove from the pan and add the marinade vegetables. On medium to high heat, caramelize the vegetables. Deglaze the pan with the red wine and reduce it by half. Add the stock and bring to a simmer. Put the shanks back into the pan and cover.
Cook for 2 ½ hours or until fork tender.