American Lamb Shanks with White Wine, Fennel and Tarragon


  • 4    American Lamb shanks, 1 pound each
  • Salt and pepper, to taste
  • Olive oil, as needed
  • 1    fennel bulb, cored and sliced
  • 1    yellow onion, sliced
  • 6    garlic cloves, smashed
  • 3    bay leaves
  • 2-1/2    cups dry white wine
  • 1    cup low-sodium chicken broth
  • 2    tablespoons finely chopped fresh tarragon

Season lamb with salt and pepper.  In a large pot, add oil; brown lamb in batches on all sides.  Transfer lamb to a plate.  Add fennel and onion to the pot; cook until soft, 6 minutes.  Stir in garlic and bay leaves; cook until fragrant, 2 minutes.  Add wine and broth; bring to a boil.  Turn off heat; return lamb to the pot.  Cover and cook at 350ºF until tender, 2-1/2 hours.  Transfer lamb to a platter.

Simmer sauce over medium heat until reduced by half, 15 to 20 minutes.  Stir in tarragon.

Serve with orzo.

4 servings. Preparation time:  20 minutes. Cook time:  3 hours and 30 minutes

Recipe and image provided by the American Lamb Board