Ingredients:
- 3 fennel bulbs, tops trimmed and quartered , ends still attached
- 1 head garlic, peeled (about 15 cloves)
Directions:
- 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.
- 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.
- Heat oven to 400° 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.
- 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.
- 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 375° F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1089.08 Kcal (4560 kJ) | ||
| Calories from fat | 512.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.97g | 88% | |
|---|---|---|---|
| Sodium | 5503.45mg | 229% | |
| Potassium | 4252.02mg | 90% | |
| Total Carbs | 94.44g | 31% | |
| Sugars | 14.66g | 59% | |
| Dietary Fiber | 28.63g | 115% | |
| Protein | 13.7g | 27% | |
| Vitamin C | 159.1mg | 265% | |
| Iron | 9.1mg | 51% | |
| Calcium | 563.2mg | 56% | |
| Amount Per 100 g | |||
| Calories | 66.15 Kcal (277 kJ) | ||
| Calories from fat | 31.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 88% | |
|---|---|---|---|
| Sodium | 334.27mg | 229% | |
| Potassium | 258.26mg | 90% | |
| Total Carbs | 5.74g | 31% | |
| Sugars | 0.89g | 59% | |
| Dietary Fiber | 1.74g | 115% | |
| Protein | 0.83g | 27% | |
| Vitamin C | 9.7mg | 265% | |
| Iron | 0.6mg | 51% | |
| Calcium | 34.2mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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