4 bone-in American Lamb shanks (2-1/2 to 5 pounds)
Salt and pepper, to taste
1 onion, peeled and sliced
1 fennel bulb, sliced
8 garlic cloves, peeled and sliced
2 stems rosemary, chopped
1 quart chicken or beef stock
1-1/2 cups red wine
3 tablespoons unsalted butter
The day before: Liberally salt and pepper the lamb shanks; set aside. In a bowl, mix onion, fennel, garlic and rosemary to create the marinade. In a separate large bowl, place half of the marinade on the bottom, lay shanks on top, then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.
The next day: In a heavy-bottomed stockpot or large saucepan, heat butter over medium heat; allow butter to melt. Remove marinade from lamb and set aside. Add lamb to the pot; brown on all sides.
Once browned, remove lamb from the pan. Add marinade vegetables; caramelize over medium to high heat. Deglaze the pan with wine; reduce by one-half. Add stock; bring to a simmer. Put lamb back in the pan; cover and cook at 350°F for 2-1/2 hours or until fork tender.
PREP TIME: 30 Minutes
COOK TIME: 2 Hours 30 Minutes