Braised Lamb Shanks With Fennel

• 3 fennel bulbs, tops trimmed and quartered, ends still attached
• 1/4 cup olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 6 lamb shanks
• 1 onion, finely chopped
• 1 head garlic, peeled (about 15 cloves)
• 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried
• 4 tomatoes, chopped, or three 15-ounce cans, drained and chopped
• 1 cup dry white wine
• 1 cup chicken broth

1. In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
2. Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until golden, 4 to 5 minutes per side. (Do in 2 batches if necessary.) Remove the lamb and set aside.
3. Heat oven to 400u0b0 F. Pour off the excess oil from the Dutch oven. Stir in the onion, garlic, and rosemary. Cook 1 minute. Stir in the tomatoes, wine, broth, and lamb. Cover and bring to a boil. Place in oven.
4. Cook the lamb until it is fork-tender, about 2 1/2 hours, occasionally basting with the cooking liquid. After 1 hour, place the pan of fennel in the oven and roast until tender. Serve with the pan juices.
5. KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375u0b0 F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.

fennel bulbs, olive oil, kosher salt, freshly ground pepper, lamb shanks, onion, garlic, rosemary, tomatoes, white wine, chicken broth

Taken from www.myrecipes.com/recipe/braised-lamb-shanks-with-fennel (may not work)