Braised Lamb Shanks with Fennel and Mustard
Ingredients
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4 lamb shanks
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1 tablespoon salt
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½ teaspoon black pepper
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1 tablespoon extra-virgin olive oil
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1 yellow onion
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2 celery ribs
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2 carrots
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the lamb
Pat the lamb shanks dry with paper towels. Season on all sides with salt and pepper.
4 lamb shanks
1 tablespoon salt
½ teaspoon black pepper
paper towels
measuring spoons
tongs
Brown the lamb
Heat the oil in a large saute pan over medium-high heat until shimmering. Working in batches if necessary, add the lamb to create an even layer in the pan without any pieces overlapping. Brown the shanks on all sides, 4-6 minutes a side. Remove shanks with tongs and transfer to a covered casserole dish. Repeat with remaining shanks.
1 tablespoon extra-virgin olive oil
saute pan
covered casserole dish
Add the vegetables
If necessary, pour or skim off all but 1 tablespoon of fat from the pan. Add the diced onion, celery, carrots and salt. Cook, stirring occasionally, until the vegetables are just beginning to soften, about 4-5 minutes.
diced onion
diced celery
diced carrot
1 teaspoon salt
wooden spoon
Add the spices
Add the fennel seeds and mustard seeds to the pan. Stirring frequently, toast until fragrant, 2-3 minutes.
2 teaspoons fennel seeds
1 teaspoon yellow mustard seeds
Add tomato paste
Add the tomato paste to the vegetables. Stir to combine and allow the tomato paste to color slightly, 1-2 minutes.
1 tablespoon tomato paste
Add the wine
Add the wine and scrape any browned bits from the bottom of the pan. Bring to a boil and simmer until most of the liquid evaporates.
½ cup white wine
liquid measuring cup
Add remaining ingredients and combine
Add the broth, thyme, rosemary, bay leaf and garlic head. Bring to a simmer.
4 sprigs thyme
2 cups chicken broth
1 bay leaf
1 halved garlic bulb
2 sprigs rosemary
Add the braising liquid and vegetables to the lamb
Transfer the liquid and vegetables to the casserole dish with the shanks and cover. Select cooking preferences using the button below.
Slow cook the lamb shanks
Place the lamb shanks on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 4½ hours on High or 7 hours on Low. June will notify you when the lamb is ready.
June Oven
Discard inedible aromatics
Remove the shanks from the June Oven. With a slotted spoon, remove the garlic, thyme stems, rosemary stems and bay leaf and discard.
slotted spoon
Remove the shanks
With tongs or a slotted spoon, transfer shanks to a June Pan or platter. Tent with foil to keep warm.
foil
June Pan
Blend the sauce
Carefully blend the hot vegetables and braising liquid until smooth with an immersion blender. Stir the white wine vinegar into the sauce. If using a blender, transfer the vegetables and braising liquid to a blender base and puree until smooth before stirring in the vinegar.
1 tablespoon white wine vinegar
immersion blender
spatula
Garnish the lamb
Before serving, drizzle sauce over the lamb shanks. Garnish with parsley and serve extra sauce on the side.
⅓ cup chopped parsley