Lamb Shanks with Olives and Capers

Lamb Shanks with Olives and Capers
Photo by James Carrier


  • 1 bottle (750 ml.) dry white wine
  • Lemon Couscous
  • 1 ½ cups pitted green olives in brine such as Picholine (see notes)
  • 3 tablespoons lemon juice
  • 1 jar (4 oz.) capers, drained
  • ¼ cup fresh rosemary leaves or 3 tablespoons dried rosemary
  • About 3 cups watercress sprigs, rinsed and crisped
  • + 3 more ingredients
    • 6 lamb shanks (about 6 lb. total)
    • 2 teaspoons grated lemon peel
    • 2 teaspoons fresh-ground pepper

1. Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep. Bake in a 450° regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 325°. 2. Meanwhile, place capers and olives in a fine st...

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