Help! Lamb Shanks--leeks? fennel?
I just returned from the farmer's market. I have two lovely lamb shanks I'm planning on cooking tomorrow. I've never made it myself before.
I have carrots, potatoes, onions, celery, leeks, and fennel. I've never cooked with fennel before either, and don't know if it works with lamb.
I am guessing a good long slow braise is the way to go with the shanks, but I am looking for some suggestions with flavour profiles. Any suggestions (including ditch the fennel) are welcome.
What's your favorite lamb shank method/recipe?