- 4 lamb shanks (about 3 lbs.), trimmed
- 1 TBS kosher salt
- 1 tsp. freshly ground black pepper
- 2 tsp. minced fresh rosemary
- 4 garlic cloves, 1 grated, 3 minced
- 2 TBS olive oil
- 1 large onion, minced
- 1 TBS flour
- 1 tsp paprika
- 1 cup canned diced tomatoes
- 1/4 c. dry white wine or red wine
- 2-3 c. chicken broth
Place the lamb shanks on a rimmed baking sheet. Stir salt, black pepper, minced rosemary, ground fennel seeds, and grated garlic together in a small bowl, then massage into lamb. Cover and let sit at room temperature for 1 hour, or refrigerate overnight.
Preheat the oven to 350°F. Heat the olive oil in a large dutch oven over medium heat, add onions and saute until golden, about 10 minutes. Add minced garlic, flour, paprika, and red pepper flakes and stir vigorously to distribute flour. Cook until mixture becomes dry, about 1 minute, then add tomatoes and wine. Simmer, stirring frequently, until mixture begins to thicken and tomatoes are breaking down, about 10 minutes. Stir in 2 cups of the chicken broth and simmer for about 5 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into the sauce. If necessary, add additional chicken broth so that the shanks are about 3/4 submerged
Roast, uncovered, for 30 minutes, then use tongs to flip the shanks over and roast for another 30 minutes. Then, cover the pot and cook, turning the shanks occasionally, until the meat is falling off the bone, about 45-90 minutes. Remove from oven and skim fat off the surface. Let shanks rest in liquid for 20 minutes before serving.