Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Braised Lamb Shanks with Fennel https://www.metro.ca/userfiles/image/recipes/jarrets-agneau-braises-fenouil-5052.jpg PT15M PT2H00M PT2H15M
Preheat the oven to 325°F (160°C).Season the shanks and sear in olive oil over medium-high heat.Remove the shanks and set aside.In the same saucepan, add the fennel, carrots and fennel seeds. Cook covered over medium heat for 10 minutes.Add the wine and cook for a few minutes.Add the remaining ingredients and the shanks; pour in enough water to cover the shanks. Bring to a boil, cover and cook for 2 hours.For a smoother sauce, strain and defat the cooking liquid and reduce to the desired consistency.Serve with risotto, egg pasta or mashed potatoes.
4
3 4 5 2
4 x 10-13 oz (4 x 300-400 g) lamb shanks salt and ground black pepper 1/4 cup (60 mL) extra-virgin olive oil 1 medium fennel bulb, diced small 2 medium carrots, peeled, diced small 1 tsp. (5 mL) lightly crushed fennel seeds 1 cup (250 mL) white wine 1 cup (250 mL) beef broth 1 cup (250 mL) demi-glace sauce 5 italian tomatoes, diced
Braised Lamb Shanks with Fennel

Braised Lamb Shanks with Fennel

Rate this recipe
4 Votes
  • Lactose-free
4
servings
0:15
Preparation
2:00
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 10-13 oz
    (4 x 300-400 g)
    lamb shanks

  • salt and ground black pepper
  • 1/4 cup
    (60 mL)
    extra-virgin olive oil
  • 1
    medium fennel bulb, diced small
  • 2
    medium carrots, peeled, diced small
  • 1 tsp.
    (5 mL)
    lightly crushed fennel seeds
  • 1 cup
    (250 mL)
    white wine
  • 1 cup
    (250 mL)
    beef broth
  • 1 cup
    (250 mL)
    demi-glace sauce
  • 5
    italian tomatoes, diced
Imprimer ma sélection

Preparation

Preheat the oven to 325°F (160°C).

Season the shanks and sear in olive oil over medium-high heat.

Remove the shanks and set aside.

In the same saucepan, add the fennel, carrots and fennel seeds. Cook covered over medium heat for 10 minutes.

Add the wine and cook for a few minutes.

Add the remaining ingredients and the shanks; pour in enough water to cover the shanks. Bring to a boil, cover and cook for 2 hours.

For a smoother sauce, strain and defat the cooking liquid and reduce to the desired consistency.

Serve with risotto, egg pasta or mashed potatoes.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.