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servings:

Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.

• 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 canned chicken stock
• 1 twenty-eight-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

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