Braised Lamb Shanks with Orange and Olives

Braised Lamb Shanks with Orange and Olives
Photo by Becky Luigart-Stayner


  • ¼ cup all-purpose flour (about 1 ounce)
  • 6 (12-ounce) lamb shanks, trimmed
  • 1 tablespoon grated orange rind
  • ½ cup dry white wine
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 garlic cloves, peeled and crushed
  • + 6 more ingredients
    • 1 tablespoon olive oil
    • 4 cups fat-free, less-sodium beef broth
    • ½ cup fresh orange juice (about 2 oranges)
    • 1 tablespoon tomato paste
    • 4 kalamata olives, pitted and quartered lengthwise
    • 1 tablespoon minced fresh thyme

Preheat oven to 350°. Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour. Add 2 shanks to pan; cook for 2 1/2 minutes on each side or until browned. Remove from pan....

View full recipe at My Recipes


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