Ingredients & Substitutes

Instructions

1. 1

   Pat 2.5 pounds of lamb shanks dry with paper towels and season them generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned lamb shanks on all sides until deeply colored, about 3-4 minutes per side, before removing them from the pot and setting them aside.

3. 3

   Add 1 large chopped yellow onion and 2 medium sliced fennel bulbs to the pot, sautéing them until softened, about 8-10 minutes, then stir in 4 minced garlic cloves and continue to cook for 1 minute until fragrant.

4. 4

   Deglaze the pot with 1 cup of dry white wine, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes until slightly reduced.

5. 5

   Stir in 1 (28-ounce) can of crushed tomatoes, 2 tablespoons of orange zest, 0.25 cup of orange juice, 3 whole star anise pods, 1 (3-inch) cinnamon stick, 1 teaspoon of dried oregano, and 1 bay leaf, then return the browned lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and braise for 2.5 to 3 hours, or until the lamb is fork-tender, flipping the shanks occasionally during cooking.

7. 7

   Remove the lamb shanks, star anise pods, cinnamon stick, and bay leaf from the pot, shred the lamb from the bones if desired, and adjust the seasoning of the sauce with additional salt and pepper if needed.

8. 8

   Serve the braised lamb and sauce hot, garnished with 0.25 cup of chopped fresh parsley.