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Lamb Shanks with Green Olives, Braised

Source of Recipe

FOODday-Jan, 16, 2001


Recipe Introduction

Serves 4. Preheat oven to 350 degrees F.

List of Ingredients

4 pounds lamb shanks(about 4 pounds)
salt
2 tablespoons olive oil
2 carrots chopped
1 rib celery chopped
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/4 cup tomato paste
2 cups red wine
1 cup unpitted green olives
freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel(yellow part only)
2 tablespoons minced fresh parsley




Recipe

Pat lamb shanks dry with paper towels and salt liberally on all sides. Heat oil over medium heat in large Dutch oven then brown meat on all sides taking about 15 minutes.
When shanks are browned and have been removed to plate drain all but film of fat from pan. Add carrots, celery, onion and bell pepper then cook for 10 minutes.
Add garlic and cook stirring often until garlic becomes very fragrant about 5 minutes. Add tomato paste and cook stirring, for 5 minutes then add wine and stir to combine.
Place shanks on top of vegetables then cover with foil.
Cover with tight lid and bake at 350 for 45 minutes.
Remove lid and foil then add olives and black pepper.
Stir to mix well then turn shanks and check level of liquid. Wine should just cover vegetables and bottom of shanks then add more wine if necessary. Return to oven and bake until lamb is tender enough to fall off bone another 45 to 60 minutes.
Remove from oven then turn lamb again and add rosemary then cover and set aside 5-10 minutes.
Season with salt then chop together lemon zest and parsley. Serve shanks with some vegetables and sauce then sprinkle lemon parsley mixture over top.