“The Country Cat’s” Red Wine-Braised Lamb Shank

Preparation

1. Liberally salt and pepper the lamb shanks; set aside.
2. In a bowl, mix onion, fennel, garlic and rosemary to create the marinade. In a separate large bowl, place half of the marinade on the bottom, lay shanks on top, then pack the remaining marinade over the meat. Refrigerate for 24 hours uncovered.
3. In a heavy-bottomed stockpot or large saucepan, heat butter over medium heat; allow butter to melt. Remove marinade from lamb and set aside.
4. Add lamb to the pot; brown on all sides. Once browned, remove lamb from the pan. Add marinade vegetables; caramelize over medium to high heat. Deglaze the pan with wine; reduce by one-half.
5. Add stock; bring to a simmer. Put lamb back in the pan; cover and cook at 350°F for 2-1/2 hours or until fork tender.