Ligurian Lamb Shanks

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dust the lamb shanks in the flour, shaking off the excess.

Step 2

Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over medium-high heat. Season the lamb, then add to the dish and cook, turning, for 6-8 minutes until nicely browned all over. Remove and set aside.

Step 3

Reduce the heat to medium, add the garlic, onion, carrot, celery, thyme and remaining oil and cook for 2-3 minutes until fragrant. Return the lamb to the dish and season with salt and pepper. Increase the heat to high and deglaze with the white wine, scraping up any bits caught on the base. Cook for 1-2 minutes until the alcohol has evaporated. Pour in the stock and enough water to cover the lamb, then reduce the heat to low and cook, covered, for 2 hours.

Step 4

Add the potato and olives, then put the lid back on and cook for another 45 minutes or until the lamb is very tender and the potato is cooked through. Remove the lid and simmer for 10-15 minutes until the liquid has reduced by one third. Take off the heat and season with salt and pepper.

Step 5

Sprinkle the lemon zest, pine nuts and extra thyme leaves over the lamb shanks and serve.