Braised Lamb Shanks with Olives and Bay Leaves

Braised Lamb Shanks with Olives and Bay Leaves

Maria Helm Sinskey

Maria Helm Sinskey

October 23rd, 2017

https://simplefeast.com/chefscatalog

Braised Lamb Shanks with Olives and Bay Leaves

Serves 4
2 hours 30 minutes total time
30 minutes active time
Easy

Our ewes give birth to around 25 lambs a year so we end up with quite a bit of shanks. I cure half our olive harvest each vintage so I have plenty to eat and cook with. I pull a few bay leaves from just outside my kitchen door and have almost everything I need to pull this dish together. If you can’t find Picholine or Niçoise olives substitute some other savory meaty green and black olives.

Ingredients
4 lamb shanks (pick the meaty ones)
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
1 medium red onion, sliced into thin wedges
6 large garlic cloves, peeled, trimmed, and left whole
1 cup fruity dry white wine
1/2 cup diced tomatoes with juice
3 bay leaves
1/2 cup pitted Picholine olives
1/2 cup pitted Niçoise olives

Directions
Preheat the oven to 350˚F.

Season the lamb shanks well with salt and pepper. Heat a Dutch oven over medium-high heat. Pour in enough olive oil to coat the bottom. Add the shanks and turn to brown on all sides, 7 to 10 minutes.

Add the onion and garlic and sauté until they begin to color and wilt, about 5 minutes. (Lower the heat if the bottom of the pan begins to scorch.) Pour in the wine and simmer for 5 minutes.

Add the tomatoes, bay leaves, olives, and 1/3 cup of water. Season with salt and pepper and bring to a boil. Cover and braise in the oven until tender, 1 1/2 hours to 2 hours. Check occasionally, adding water, 1/4 cup at a time, if the pan juices reduce too much.

Transfer the shanks to a serving platter. Remove the bay leaves and discard. Season the juices to taste with salt and pepper and spoon over the shanks.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • 4 lamb shanks (pick the meaty ones)
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 medium red onion, sliced into thin wedges
  • 6 large garlic cloves, peeled, trimmed, and left whole
  • 1 cup fruity dry white wine
  • 1/2 cup diced tomatoes with juice
  • 3 bay leaves
  • 1/2 cup pitted Picholine olives
  • 1/2 cup pitted Niçoise olives
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