Preheat oven to 375.
Season all sides of the lamb shanks with salt and pepper and then dredge in flour to coat.
In a large skillet, heat 1/4 c of olive oil and the butter over medium high heat. Sear the lamb until brown, turning to cook all sides. Transfer shanks to a roasting pan.
In the skillet, spoon out all but a couple of spoonfuls of fat. Over medium heat, deglaze the pan with the red wine, stirring to remove the stuck scraps. Whisk in the mustard and cook for 2 minutes. Coat the lamb shanks with the red wine-mustard mixture and set aside.
In a large, clean skillet, heat the remaining 2 T of olive oil over medium heat. Add the onions and leek and cook until tender, 5 minutes. Add garlic and cook for an additional 2 minutes.
Add the Pernod and increase the heat to medium-high, cooking for 2 minutes. Add the chicken stock, tomatoes, tomato paste, thyme, and bay leaves; stir to incorporate the tomato paste. Add the sliced fennel to the roasting pan with the lamb. Pour the skillet's contents over the lamb and fennel and cover with aluminum foil.
Braise for 2 1/2 bours. Skim any fat off the surface of the liquid. Serve braised shanks with vegetables and cooking broth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1635.16 Kcal (6846 kJ)
Calories from fat	950.07 Kcal
		% Daily Value*
Total Fat	105.56g	162%
Cholesterol	360.77mg	120%
Sodium	1115.42mg	46%
Potassium	2282.45mg	49%
Total Carbs	44.49g	15%
Sugars	5.08g	20%
Dietary Fiber	8.12g	32%
Protein	106.36g	213%
Vitamin C	22.5mg	37%
Vitamin A	0.1mg	2%
Iron	13.4mg	75%
Calcium	199.7mg	20%

Amount Per 100 g
Calories	167.79 Kcal (703 kJ)
Calories from fat	97.49 Kcal
		% Daily Value*
Total Fat	10.83g	162%
Cholesterol	37.02mg	120%
Sodium	114.46mg	46%
Potassium	234.21mg	49%
Total Carbs	4.56g	15%
Sugars	0.52g	20%
Dietary Fiber	0.83g	32%
Protein	10.91g	213%
Vitamin C	2.3mg	37%
Iron	1.4mg	75%
Calcium	20.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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