3 1/2 lb (1.5 kg) lamb shanks (about 5), trimmed

3 tablespoons (45 ml) olive oil

1 fennel bulb, stems removed and chopped

3 shallots, finely chopped

1 1/4 cups (310 ml) dates (such as Medjool), pitted and finely chopped

1 1/2 cups (375 ml) white wine

1 1/2 cups (375 ml) white or chicken stock

Salt and pepper

With the rack in the middle position, preheat the oven to 150 °C (300 °F).

Cut the flesh of the shanks around the bone against the grain at 2.5-cm (1-inch) intervals.

In a oven-safe enameled cast iron or large pan, brown the meat in the oil. Season with salt. Set aside on a plate.

In the same pan, brown the shallots and fennel. Add oil as needed. Add the dates. Deglaze with the wine and add the veal stock. Season with salt and pepper. Bring to a boil and return the shanks to the pan. Cover and cook in the oven for about 2 hours 30 minutes or until the meat is very tender. Remove the shanks. Break up the meat into pieces and return to the pan. Adjust seasoning.

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