Lamb Shanks

Lamb Shanks
Photo by Caren Alpert

Ingredients

  • ½ cup crushed canned tomatoes
  • 4 ¾ pounds lamb shanks
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons olive oil
  • ½ cup pitted oil-cured olives Zest and juice of 1 orange
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cloves garlic, minced
  • + 7 more ingredients
    • 2 cups good-quality beef stock
    • 3 shallots, minced
    • ½ cup dry red wine
    • ½ teaspoon ground cloves
    • 2 tablespoons fresh chives, snipped
    • ½ teaspoon ground allspice
    • ¼ cup flour

Preheat oven to 325° F. Combine the flour, salt, and pepper. Dredge the lamb in the flour mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on all sides until golden, 3 to 4 minutes per side. (For braising directions, see page 194.) Remove the lamb and set aside. Add the shallo...

View full recipe at My Recipes

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