Instructions: This recipe makes use of the shank, which needs long, slow cooking in a

flavorful liquid until the meat almost falls off the bone. Make sure you have plenty of Italian bread for dipping in the juices. Pancetta is an unsmoked Italian bacon.

4 servings

3 tablespoons olive oil
4 lamb shanks, about 1 pound each
3 tablespoons fennel seeds, crushed
3 cloves garlic, minced
2 ounces pancetta or bacon, chopped
4 red potatoes, peeled, chopped
3 ribs celery, chopped
1 medium red onion, chopped
1 small fennel bulb, trimmed, chopped
2 cups white wine
3 cups beef broth
1/2 pound dried lentils
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Heat oven to 375 degrees. Heat olive oil in large Dutch oven over medium-high heat. Rub lamb with fennel seeds. Add to Dutch oven.

Cook in batches to brown on all sides, about 10 minutes. Remove lamb to large plate.

Add garlic and pancetta to pan; cook until golden, about a minute. Add potatoes, celery, onion and fennel; cook until vegetables are almost soft, five minutes. Remove vegetables to a bowl. Add lamb, white wine and broth to Dutch oven. Heat to a boil. Cover. Cook in oven two hours.

Meanwhile, soak lentils in water to cover, one hour; drain. After lamb has cooked two hours, stir lentils, reserved vegetables, salt and pepper into Dutch oven. Cover; cook until lentils are tender, about 40 minutes. Serve lamb, lentils and vegetables with cooking juices in large, shallow bowls.

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