• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 5 pieces lamb shank, each 180-200g, fat trimmed
  • 1-2 tbsp olive oil
  • 300g baby fennel bulbs, quartered
  • 300g carrots, cut into chunky wedges
  • 1 onion, cut into wedges
  • 2 cloves garlic, smashed
  • 1½ tbsp plain flour
  • 375ml fresh chicken stock
  • 140ml white wine
  • 2 sprigs fresh rosemary


  1. Heat olive oil in a heavy based saucepan and fry lamb shanks in batches over medium high heat.
  2. Cook, turning occasionally for 2-3 minutes or until meat is golden brown. Dish out and place into an oven-proof casserole.
  3. Reheat saucepan over medium high heat again. Add fennel, onion, carrot and garlic. Stir and cook for 3-4 minutes or until onion is golden around the edges.
  4. Add flour and cook, stir for 20-30 seconds then pour in stock and wine. Add rosemary and bring to a boil.
  5. Transfer fennel mixture to the casserole with the lamb shanks. Stir to mix and cover with foil or a tight fitting lid.
  6. Bake in preheated oven at 160°C for 1½-2 hours.
  7. Remove casserole from oven and stir occasionally.
  8. Braise the dish in the oven until lamb is tender and begins to fall off the bone.

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