
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
- Pre-heat oven to 350° F.
- Liberally season the shanks with salt and pepper.
- 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.
- To the pot, add the fennel and leek. Sauté for 2 minutes.
- Add tomatoes and sauté for 1 minute.
- Add the wine, scraping up any browned pieces from the pan as you stir.
- 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.
- 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.

Leave A Comment
You must be logged in to post a comment.