Braised Lamb Shanks with Tomato & Fennel

Recipe By: Calphalon Team  -  Originally Published: 1/8/2011


Perfect for a comforting one-dish supper that can be served with rice, potatoes or crusty bread.  Serve this with any full-bodied red wine.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. all-purpose flour

salt and freshly ground pepper

2 Tbsp. olive oil

6 lamb shanks, (approximately 12 oz. each with bone)

2 c. onion, diced

2 c. carrot, peeled and diced

2 c. fennel bulb, diced

4 cloves garlic, peeled and crushed

2 bay leaves

10 sprigs thyme, bundled with twine

3 Tbsp. tomato paste

2 c. dry red wine

2 c. canned tomatoes, crushed with juice

1 c. mushrooms, sliced

5 c. chicken or lamb stock

3 Tbsp. Italian parsley, chopped



In a medium-sized bowl, add flour and 1/2 tsp. salt and 1/8 tsp. pepper.  Coat lamb shanks with seasoned flour. 

Heat a 12-in. skillet or omelette pan over medium heat until rim is hot to the touch.  Add olive oil and heat for an additional minute. 

Sear shanks on all sides to a golden brown color.  Remove lamb shanks and place in slow cooker.

In the same pan, add onions and cook over medium heat until soft, about 2 minutes.

Add carrots and fennel and continue to cook another 3 - 5 minutes.  

Add garlic, bay leaves, thyme bundle and tomato paste.  Continue to sauté for about 2 minutes longer. 

Add red wine and reduce liquid by half, stirring to scrape bits from the bottom of the pan. 

Pour mixture over lamb shanks and add tomatoes with juice, mushrooms and stock. 

Cover slow cooker and cook for 8 hours using the Auto setting or cook for 2 hours on High and 6 hours on Low. 

At 6 hours, lamb should be falling off the bone; skim fat as necessary from top, remove thyme bundle and bay leaves and adjust seasoning with salt and pepper.  Stir in freshly chopped parsley. 

Serve with rice, potatoes or crusty bread.