Lamb Main Italian

Braised lamb shanks with potatoes, olives and lemon

Name: Braised lamb shanks with potatoes, olives and lemon
Prep time: 15 min
Cook time: 195 min
Total time: 210 min
Cuisine: /italian
Ingredients: 4 French-trimmed lamb shanks; 1/4 cup (35g) plain flour; 1/3 cup (80ml) extra virgin olive oil; 3 garlic cloves, bruised; 1 red onion, thinly sliced; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 3 thyme sprigs, plus extra thyme leaves to serve; 3/4 cup (185ml) white wine; 2 cups (500ml) chicken or beef stock; 3 desiree potatoes (about 600g), peeled, cut into wedges; 3/4 cup (150g) pitted mixed olives; Finely grated zest of 1 lemon

9 ratings

15m

3h 15m

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by Silvia Colloca

Cook and author

Oct 29, 2015

This slow-cooked lamb dish, with green olives and potatoes, can be made ahead of time, and served family-style, with salad and crusty bread for a long lazy lunch.

4 French-trimmed lamb shanks
1/4 cup (35g) plain flour
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, bruised
1 red onion, thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
3 thyme sprigs, plus extra thyme leaves to serve
3/4 cup (185ml) white wine
2 cups (500ml) chicken or beef stock
3 desiree potatoes (about 600g), peeled, cut into wedges
3/4 cup (150g) pitted mixed olives
Finely grated zest of 1 lemon

Method

1.

Dust the lamb in flour. Heat 2 tbs oil in a large casserole over medium-high heat. Season the lamb, then cook, turning, for 6-8 minutes until browned. Remove from pan and set aside.
2.

Reduce heat to medium and add the garlic, onion, carrot, celery, thyme and remaining 2 tbs oil. Cook for 2-3 minutes until fragrant. Return lamb to the casserole and season. Increase heat to high and add wine, scraping the bottom of pan. Cook for 1-2 minutes until evaporated. Add stock and enough water to cover lamb. Reduce heat to low, then cover with a lid and cook for 2 hours.
3.

Add potatoes and olives, cover and cook for a further 45 minutes or until the lamb is very tender and potatoes are cooked through. Remove the lid and simmer for 10-15 minutes until reduced by one-third. Remove from heat and season.
4.

Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.