Makes 4 servings
Preparation time: 45 minutes
Cook time: 2-1/2 hours
4 Lamb foreshanks
salt and coarse pepper to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
2 bottles (12 ounces each) light to medium beer (see note)
1 can (15 ounces) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves
Generously season shanks with salt and pepper. Heat oil in a large skillet over high heat. Brown shanks on all sides until golden brown, or about 15 minutes. Remove from pan and place in a 13 x 9-inch baking pan. Discard pan liquid.
In the same skillet, combine garlic, carrots, onion and fennel; saute for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in 375 degrees F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.
Note: 24 ounces of fat-free chicken broth may be substituted.