1/2 teaspoon freshly ground black pepper, plus more to taste
4 3/4 pounds lamb shanks
2 tablespoons olive oil
3 shallots, minced
2 cloves garlic, minced
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 cups good-quality beef stock
1/2 cup dry red wine
1/2 cup crushed canned tomatoes
1/4 cup pitted oil-cured olives
zest and juice of 1 orange
2 tablespoons fresh chives, snipped
Sat fat 8g
How to Make It
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.
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