Italian-Style Braised Lamb Shanks
In this savory dish, tender lamb shanks are cooked to perfection in a flavorful blend of garlic, rosemary, and chili, simmered in a rich broth and white wine sauce. Finished with Mediterranean-style black olives and fresh parsley, this hearty meal is sure to delight your taste buds with each delicious bite.
— Constant Cookbook
Ingredients
- 6 small lamb shanks, each about 3/4 lb.
- Sea salt and freshly ground black pepper, to taste
- 2 Tbs. olive oil
- 2 garlic cloves, thinly sliced
- 1 Tbs. chopped fresh rosemary
- 1 small dried red chili, crushed, or pinch of red pepper flakes
- 1/2 cup dry white wine such as Pinot Grigio
- 1 1/2 cups beef broth
- 1 cup peeled, seeded and chopped fresh or canned tomatoes
- 1/2 cup Gaeta or other Mediterranean-style black olives
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper. In a Dutch oven or other heavy pot large enough to hold the shanks in a single layer, warm the olive oil over medium heat. Add the lamb shanks and cook, turning as needed, until well browned on all sides, about 15 minutes total. Tip the pot and spoon off the fat with a large spoon.
- Add the garlic, rosemary and chili and sauté over medium heat for 1 minute. Add the wine and bring to a simmer. Add the broth and tomatoes, reduce the heat to low, cover and simmer the shanks, turning them occasionally, until the meat is fork-tender, about 1 1/2 hours.
- Stir in the olives and heat through. Divide the lamb among individual plates, spoon the sauce over the lamb and sprinkle with the parsley. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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