Serve with Polenta (page 377).

　　

Ingredients

serves 4

　　4 1 1/2-pound lamb shanks, trimmed

　　Coarse salt and freshly ground pepper

　　1/2 cup all-purpose flour

　　4 tablespoons extra-virgin olive oil

　　2 tablespoons unsalted butter

　　2 medium onions, sliced 1/4 inch thick

　　1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half-moons

　　4 garlic cloves, thinly sliced

　　1 cup dry red wine

　　2 cups homemade or low-sodium store-bought chicken stock

　　1 28-ounce can peeled whole plum tomatoes, drained

　　2 tablespoons tomato paste

　　1 tablespoon fresh thyme leaves

　　2 dried bay leaves

　　2 medium fennel bulbs, sliced 1/4 inch thick

　　

Step 1

Preheat the oven to 375°F. Season the lamb all over with salt and pepper. Place the flour in a shallow bowl. Dredge the lamb in the flour, turning to coat evenly; shake off excess. Heat the oil and butter in an 8-quart Dutch oven or skillet over medium heat. Working in two batches, cook until the shanks are well browned, about 5 minutes per side. Transfer the shanks to a large plate; drain off all but 2 tablespoons fat from the skillet.

　　

Step 2

Place the skillet over medium heat; add the onions and leek, and sauté until they are lightly browned, about 6 minutes. Add the garlic; cook 4 minutes more. Add the red wine; deglaze the pan by scraping up any browned bits with a wooden spoon. Return the shanks to the skillet, and add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise 2 hours; add the fennel, and cook 30 minutes.

　　

Step 3

Using a slotted spatula, transfer the shanks and vegetables to a large bowl. Cover; set aside. Using a ladle, skim the fat from the surface of the cooking liquid; cook over medium heat until the liquid is thickened, 5 to 7 minutes. Return the shanks and vegetables to the pan; cook until heated through. Remove from heat, and season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.