If you like lamb shank like I do, this recipe is for you.
It’s tender, moist, melts in your mouth and you’ll want to make it again and again.
And, if you’ve never tried fennel, this is a good time to try it as the juices meld together nicely. We did not use the anchovy fillets that were called for in the recipe — you can if you’d like and please let me know if you do and how you like it. I’ve never been an anchovy fan.
Lamb is such a comfort food for me and I’m not sure why. While growing up, we mainly had chicken. It wasn’t until late in adulthood that I actually had lamb and fell in love with it.
Here are a couple more lamb recipes you can try:
Lamb Stew with Carrot and Orange Salad