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.

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