I love the delicate flavor and texture of fennel and kohlrabi, two non-starchy roots that are often overlooked. This recipe is not heavily spiced and freshness and quality are key here. We’re oven-braising with small amounts of liquids and it’s important to use a heavy pot, preferably cast iron with a heavy lid.

Ingredients

  • 2 grass-fed lamb shanks
  • Sea salt and freshly ground black pepper to taste
  • 3 TBSP coconut oil
  • 1 large fennel bulb, cut into 12 wedges
  • 2 large leeks, both white and green parts, cut into 1/2-inch rings
  • 3 medium tomatoes, chopped
  • 1/2 cup white wine
  • 1 large kohlrabi (bulb only), peeled, cored and cut into 1-inch cubes
  • 1 cup water
  • 1 tsp ground fennel seeds

Directions

  1. Pre-heat oven to 350° F.
  2. Liberally season the shanks with salt and pepper.
  3. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add the shanks and brown on all sides. Remove to a plate and keep warm.
  4. To the pot, add the fennel and leek. Sauté for 2 minutes.
  5. Add tomatoes and sauté for 1 minute.
  6. Add the wine, scraping up any browned pieces from the pan as you stir.
  7. Add the kohlrabi, water and ground fennel seeds. Bring to a gentle boil. Add the shanks back to the pot, pressing them into the veggies and liquid so they are partly submerged. Cover, place in the oven and cook 90 minutes.
  8. Carefully remove the lid and check to see how much liquid is left. If the dish is dry add enough water to come up 1/2-inch up the side of the pot. Increase oven to 450° F and cook an additional 10 minutes. Remove from oven and let rest 15 minutes. Serve.