Lamb Shanks

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 838 calories
    • Fat 28 g
    • Sat Fat 8 g
    • Cholesterol 356 mg
    • Sodium 1111 mg
    • Protein 117 g
    • Carbohydrate 18 g
    • Sugar 5 g
    • Fiber 1 g
    • Iron 10 mg
    • Calcium 109 mg

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. Remove the lamb and set aside. Add the shallots, garlic, cloves, and allspice and cook until the mixture is a rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a wooden spoon, scrape any brown bits from the bottom of the pot. Return the lamb to the pot, cover tightly, and transfer to oven. Cook until the lamb is fork-tender, 2 1/2 to 3 hours.Place the lamb on serving dishes and put the pot over moderately high heat. Add the olives, orange zest, and orange juice and bring to a simmer. Reduce the liquid until slightly thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the chives.

Ingredients

  1. Check 1/4 cup flour
  2. Check 1/2 teaspoon kosher salt, plus more to taste
  3. Check 1/2 teaspoon freshly ground black pepper, plus more to taste
  4. Check 4 3/4 pounds lamb shanks
  5. Check 2 tablespoons olive oil
  6. Check 3 shallots, minced
  7. Check 2 cloves garlic, minced
  8. Check 1/2 teaspoon ground cloves
  9. Check 1/2 teaspoon ground allspice
  10. Check 2 cups good-quality beef stock
  11. Check 1/2 cup dry red wine
  12. Check 1/2 cup crushed canned tomatoes
  13. Check 1/4 cup pitted oil-cured olives
  14. Check zest and juice of 1 orange
  15. Check 2 tablespoons fresh chives, snipped

Directions

  1. 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. Remove the lamb and set aside. 
  2. Add the shallots, garlic, cloves, and allspice and cook until the mixture is a rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a wooden spoon, scrape any brown bits from the bottom of the pot. Return the lamb to the pot, cover tightly, and transfer to oven. Cook until the lamb is fork-tender, 2 1/2 to 3 hours.
  3. Place the lamb on serving dishes and put the pot over moderately high heat. Add the olives, orange zest, and orange juice and bring to a simmer. Reduce the liquid until slightly thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the chives.