Lamb Shanks in Olive Infused Tomato Sauce
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 6 lamb shanks
- 14.79 ml fresh thyme, chopped
- 3 bay leaves
- black pepper
- 29.58 ml olive oil
- 100 ml white wine
- 6 tomatoes, skinned and diced
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery rib, chopped
- 1000.0 ml chicken stock
- 4 garlic cloves
- 14.79 ml olive tapenade (heaped or to taste)
- 8 black olives
- 4 medium tomatoes, oven roasted
-
Gremolata
- 1 lemon, zest of
- 59.14 ml parsley, chopped
- 2 garlic cloves, finely chopped
directions
- Trim shanks, cut away fat and skin.
- Marinate with thyme, pepper and olive oil for several hours or overnight.
- Season shanks and brown in a heavy based pot with olive oil. Deglaze with white wine and reduce by about 1/2. Add tomatoes and vegetables, then add stock.
- Bring to the boil and add garlic and bay leaves. Check seasonings.
- Cook gently 1 1/2 to 2 hours or until tender and falling from the bone.
- Remove the shanks. Blend the sauce until smooth, check seasonings and consistency (may need more stock).
- Just before serving add the tapenade to the sauce.
- Place shanks in four bowls, ladle over the sauce and garnish with olives and oven roasted tomatoes and sprinkle with gremolata.
- Serve with mashed potatoes.
- For gremolata combine lemon, parsley and garlic in a bowl.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia