Lamb braised in beer with fennel, tomatoes and oregano

Babiche Martens

Ingredients

2 Tbsp	Olive oil
4	Lamb shanks (Main)
1	Fennel bulb
1	Onion
4	Garlic cloves, crushed
1	Carrot, diced
1 stalk	Celery, diced
2	Bay leaves
1	Chilli, or 1tsp dried flakes
500 ml	Beer (Main)
400 g	Canned tomatoes
150 ml	Water
1 to taste	Salt & freshly ground pepper
1 to serve	Fresh oregano, or pasley

Directions

1. Heat the olive oil in a large casserole. Add the shanks and brown on all sides then remove. Preheat the oven to 160C.
2. Remove the core from each fennel bulb and then slice. Slice the onion and add to the casserole with the fennel, garlic, carrot, celery, bay and chilli.
3. Return the lamb to the casserole, then add the tomatoes, beer and water. Season, cover and let cook for two hours.
4. Uncover, add more water if necessary then continue to cook for another hour.
5. Scatter over chopped parsley or fresh oregano before serving with rice, couscous or mash.