Burgundy Lamb Shanks
Recipe courtesy of California Ripe Olives.
1 teaspoon olive oil
3 pounds lamb shanks, cracked
Kosher salt and ground black pepper to taste
1 tablespoon all purpose flour
2 cups frozen pearl onions
2 cups brown stock
1 1/4 cups red wine
1 cup California Ripe Olives, whole, pitted
1 tablespoon chopped sage
1 bay leaf
2 teaspoons chopped orange zest
2 cups (1-inch) diced carrots
2 cups Brussels sprouts, halved
- Heat oil in a large high-sided sauté pan over medium-high heat.
- Season shanks with salt and pepper to taste, then dredge in flour. Place in pan and cook for 2 to 4 minutes on each side until well browned. Add onion and continue to cook, stirring occasionally for 3 to 4 minutes until golden.
- Pour in brown stock, red wine, California Ripe Olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hours, turning meat every 30 minutes to evenly cook.
- Add carrots and Brussels sprouts and continue cooking for 15 to 20 minutes until tender.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe):Calories: 502; Total Fat: 17g; Cholesterol: 180mg; Total Carbs: 22g; Protein: 65g; Sodium: 845mg.
Recipe and photograph courtesy of California Ripe Olives.