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Braised Lamb Shanks with Fennel and Mustard

It’s hard to beat the wow factor of braised lamb shanks, but it’s not always easy to cook them. June’s recipe takes advantage of your June Oven’s Slow Cook setting to braise shanks in even, ambient heat with no hot or cold spots so your lamb is fall-off-the-bone tender but not mushy. Fennel and mustard seeds are a great match for lamb’s earthy flavor, while white wine keeps things light enough to make this a dish perfect for spring.

Prep Time — 30 min
Cook Time — 7 hours 20 min
Servings — 4
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Ingredients

4 lamb shanks

1 tablespoon salt

½ teaspoon black pepper

1 tablespoon extra-virgin olive oil

1 yellow onion

2 celery ribs

2 carrots

1 teaspoon salt

2 teaspoons fennel seeds

1 teaspoon yellow mustard seeds

1 tablespoon tomato paste

½ cup white wine

2 cups chicken broth

4 sprigs thyme

2 sprigs rosemary

1 bay leaf

1 halved garlic bulb

1 tablespoon white wine vinegar

⅓ cup chopped parsley

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preferences

Season the lamb

Pat the lamb shanks dry with paper towels. Season on all sides with salt and pepper.

4 lamb shanks

1 tablespoon salt

½ teaspoon black pepper

paper towels

measuring spoons

tongs

Brown the lamb

Heat the oil in a large saute pan over medium-high heat until shimmering. Working in batches if necessary, add the lamb to create an even layer in the pan without any pieces overlapping. Brown the shanks on all sides, 4-6 minutes a side. Remove shanks with tongs and transfer to a covered casserole dish. Repeat with remaining shanks.

1 tablespoon extra-virgin olive oil

saute pan

covered casserole dish

Add the vegetables

If necessary, pour or skim off all but 1 tablespoon of fat from the pan. Add the diced onion, celery, carrots and salt. Cook, stirring occasionally, until the vegetables are just beginning to soften, about 4-5 minutes.

diced onion

diced celery

diced carrot

1 teaspoon salt

wooden spoon

Add the spices

Add the fennel seeds and mustard seeds to the pan. Stirring frequently, toast until fragrant, 2-3 minutes.

2 teaspoons fennel seeds

1 teaspoon yellow mustard seeds

Add tomato paste

Add the tomato paste to the vegetables. Stir to combine and allow the tomato paste to color slightly, 1-2 minutes.

1 tablespoon tomato paste

Add the wine

Add the wine and scrape any browned bits from the bottom of the pan. Bring to a boil and simmer until most of the liquid evaporates.

½ cup white wine

liquid measuring cup

Add remaining ingredients and combine

Add the broth, thyme, rosemary, bay leaf and garlic head. Bring to a simmer.

4 sprigs thyme

2 cups chicken broth

1 bay leaf

1 halved garlic bulb

2 sprigs rosemary

Add the braising liquid and vegetables to the lamb

Transfer the liquid and vegetables to the casserole dish with the shanks and cover. Select cooking preferences using the button below.

Slow cook the lamb shanks

Place the lamb shanks on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 4½ hours on High or 7 hours on Low. June will notify you when the lamb is ready.

June Oven

Discard inedible aromatics

Remove the shanks from the June Oven. With a slotted spoon, remove the garlic, thyme stems, rosemary stems and bay leaf and discard.

slotted spoon

Remove the shanks

With tongs or a slotted spoon, transfer shanks to a June Pan or platter. Tent with foil to keep warm.

foil

June Pan

Blend the sauce

Carefully blend the hot vegetables and braising liquid until smooth with an immersion blender. Stir the white wine vinegar into the sauce. If using a blender, transfer the vegetables and braising liquid to a blender base and puree until smooth before stirring in the vinegar.

1 tablespoon white wine vinegar

immersion blender

spatula

Garnish the lamb

Before serving, drizzle sauce over the lamb shanks. Garnish with parsley and serve extra sauce on the side.

⅓ cup chopped parsley

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