1. Preheat oven to 375. 2. Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat. 3. In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan. 4. In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside. 5. In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes. 6. Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil. 7. Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth. ---------------------------------------------------------------------------
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Ingredients
