Braised Lamb Shanks With Green Olives
From chefmeow 15 years agoIngredients
- 4 pounds lamb shanks shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons olive oil shopping list
- 2 carrots chopped shopping list
- 1 rib celery chopped shopping list
- 1 white onion chopped shopping list
- 1 green pepper chopped shopping list
- 2 cloves garlic chopped shopping list
- 1/4 cup tomato paste shopping list
- 2 cups red wine shopping list
- 1 cup green olives shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 tablespoon chopped rosemary shopping list
- 2 teaspoons grated lemon zest shopping list
- 2 tablespoons minced parsley shopping list
How to make it
- Pat lamb 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.
- 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 stirring constantly for 10 minutes.
- Add garlic and cook stirring often until garlic becomes very fragrant about 5 minutes.
- Add tomato paste and cook stirring constantly 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 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.
People Who Like This Dish 3
- gecko Cleveland, OH
- edub9 Naples, FL
- reneejoy Mohegan Lake, NY
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments