Recipe of the Day

King Kullen

Bag 'n Season® Pineapple Chicken

Tip Of The Day

If you're looking for a piping hot and crispy pizza for dinner tonight, look no further than DIGIORNO® pizza. With premium toppings, no artificial flavors, and a preservative free crust, DIGIORNO® pizza is a family favorite! How do we do it? IT'S SIMPLE. Our passion is pizza. Great pizza. Amazing pizza. The pizza you deserve. We make the kind of pizza that makes your mouth water and your senses celebrate. With a crust that rises to every occasion and toppings that never cease to amaze. Our pizzas are created from the knowledge that the freshest taste comes baked from the freshest place of all – your oven. DIGIORNO® pizza delivers on delicious every time, because... It's Not Delivery, It's DIGIORNO.® Learn more at

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Braised Lamb Shanks with Mustard Fennel and Sweet Vermouth

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes 4 servings.

Braised lamb shanks is a bistro favorite, where comfort food soothes the senses. Deep rich flavor is achieved with long, low cooking of the lamb with the chunky vegetables, sweet vermouth and toasted mustard seed.


  1 can (14 1/2 ounces) reduced sodium beef broth

  1 can (14 1/2 ounces) diced tomatoes, undrained

  2 Tbs McCormick® Gourmet Collection Mustard Seed, Yellow

  1 tsp McCormick® Gourmet Collection Cardamom, Ground

  1 tsp McCormick® Gourmet Collection Coriander Seed, Ground

  1/2 tsp McCormick® Gourmet Collection Sicilian Sea Salt

  1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1/4 tsp McCormick® Gourmet Collection Nutmeg, Ground

  1/2 cup flour

  4 lamb shanks (12 to 16 ounces each)

  2 Tbs olive oil

  4 carrots, cut into chunks (about 2 cups)

  1 bulb fennel, cored and thinly sliced

  1 medium onion, cut into thin wedges

  1 tsp minced garlic

  1 cup sweet vermouth

Select All

Add Items to List


Preheat oven to 350°F. Mix broth and tomatoes in medium bowl. Heat 5-quart Dutch oven or oven-proof saucepot on medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Add to broth mixture. Set aside.

Mix cardamom, coriander, sea salt, pepper and nutmeg in small bowl. Mix 1 teaspoon of the spice mixture with flour in shallow dish. Reserve remaining spice mixture. Coat lamb shanks evenly with flour mixture. Reserve remaining flour mixture.

Heat oil in same Dutch oven on medium-high heat. Add lamb shanks; brown on all sides. Remove from pan. Add carrots, fennel, onion and garlic; cook and stir 5 minutes or until lightly browned. Sprinkle with reserved flour mixture. Cook and stir until well blended. Add vermouth, stirring to loosen browned bits in bottom of pan. Return lamb shanks to pan. Stir in broth and reserved spice mixtures. Bring to boil. Cover.

Braise in oven 2 hours or until lamb shanks and vegetables are tender