A fresh parsley gremolada on top adds a herby kick to this richly flavoured lamb. Served with short pasta, such as penne, this satisfying dish is right up the alley for family or company fare.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2004
Sprinkle lamb with pepper. In large skillet, heat half of the oil over medium-high heat; brown shanks all over, in batches if necessary, about 5 minutes. Transfer to bowl. Pour off fat in skillet.
Reduce heat to medium; add remaining oil and fennel seeds. Fry until seeds start to pop, 10 seconds; add onion, carrots, celery, garlic and salt. Fry, stirring often, until onion is softened, 5 minutes. Scrape into slow-cooker. Stir in wine, tomatoes and tomato paste; add lamb and any accumulated juices. Cover and cook on low until lamb is tender and separates easily from bone, 8 hours. Skim off fat.
In small bowl, stir flour with butter; stir into sauce. Increase heat to high; cover and cook until thickened, 15 minutes.
Gremolada: In bowl, stir parsley, garlic and lemon rind. Sprinkle over lamb.
Nutritional facts <b>Per serving:</b> about
- Sodium 721 mg
- Protein 49 g
- Calories 505.0
- Total fat 25 g
- Cholesterol 166 mg
- Saturated fat 10 g
- Total carbohydrate 19 g
- Iron 44.0
- Folate 24.0
- Calcium 9.0
- Vitamin A 78.0
- Vitamin C 50.0