Ligurian Lamb Shanks

Name: Ligurian Lamb Shanks
Cuisine: European, Italian, Mediterranean
Ingredients: 4 French-trimmed lamb shanks; 3 tablespoons plain flour; 80 ml (⅓ cup) extra-virgin olive oil; salt flakes and freshly ground black pepper; 3 garlic cloves, skin on, bashed with the back of a knife; 1 carrot, roughly chopped; 1 celery stalk, roughly chopped; 3 thyme sprigs, plus extra leaves to serve; 180 ml (¾ cup) white wine; 500 ml (2 cups) chicken or beef stock; 3 desiree potatoes (about; 100 g (¾ cup) pitted mixed olives; finely grated zest of 1 lemon; 2-3 tablespoons toasted pine nuts; 1 red onion, thinly sliced

5 steps

Updated at: Sun, 25 Aug 2024 09:27:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories1047.3 kcal (52%)

Total Fat70.4 g (101%)

Carbs29.1 g (11%)

Sugars5.4 g (6%)

Protein62.6 g (125%)

Sodium1027.5 mg (51%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4lamb shanks

french-trimmed

3 tablespoonsplain flour

80mlextra-virgin olive oil

skin on, bashed with the back of a knife

plus extra leaves to serve

180mlwhite wine

500mlchicken stock

or beef

3desiree potatoes

100gpitted mixed olives

1zest of lemon

finely grated

2 tablespoonspine nuts

toasted

1red onion

thinly sliced

Instructions

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.