Lamb Shanks Braised with Tomatoes and Fennel | RICARDO

Ingredients

• 4 lamb shanks
• 1/4 cup (60 ml) olive oil
• 2 fennel bulbs, stems removed and cut into wedges
• 1 large onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1/4 cup (60 ml) Pernod or other anise-flavored liqueur
• 1-28 oz (796 ml) can of stewed tomatoes
• 2 fresh rosemary sprigs
• 2 cans 14 oz (398 ml) of kidney beans, rinsed and drained
• Salt
• pepper