Braised Lamb Shanks With Green Olives And Apricots

Name: Braised Lamb Shanks With Green Olives And Apricots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon whole black peppercorns; 3 carrots, coarsely chopped; 473 milliliters lamb or chicken stock; 2 cinnamon sticks, plus 2 sticks; 12 dried apricots; 59 milliliters all-purpose flour; 2 sprigs fresh rosemary; 6 sprigs fresh thyme, plus 2 sprigs; 1 bottle full-bodied red wine, such as Cabernet Sauvignon; 2 garlic cloves, halved; 4 servings Kosher salt and freshly ground black pepper; 4 lamb shanks, about 8 ounces each; 1 lemon, zested in big strips; 3 Tbsps olive oil; 12 larges green Spanish olives; 237 milliliters pearl onions, peeled; 1 Tbsp sugar

You can never have too many main course recipes, so give Braised Lamb Shanks With Green Olives And Apricots a try. One serving contains 666 calories, 45g of protein, and 20g of fat. This dairy free recipe serves 4. 3 people found this recipe to be flavorful and satisfying. If you have chicken stock, thyme, flour, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat.

Ingredients you will need

Lamb Shanks

Meat

Wine

Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb.

Ingredients you will need

Salt And Pepper

Rosemary

Thyme

Lamb

Equipment you will use

Bowl

Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar.

Ingredients you will need

Peppercorns

Bay Leaves

Lemon Peel

Cinnamon

Clove

Garlic

Sugar

Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.

Ingredients you will need

Wine

Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well.

Ingredients you will need

Lamb Shanks

Marinade

Meat

Wine

Equipment you will use

Paper Towels

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Lamb Shanks

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color.

Ingredients you will need

Caramel Color

Lamb Shanks

Cooking Oil

Equipment you will use

Dutch Oven

Tongs

Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine.

Ingredients you will need

Marinade

Wine

Cooking Oil

Equipment you will use

Pot

Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes.

Ingredients you will need

Cinnamon

Marinade

Thyme

Wine

Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot.

Ingredients you will need

Apricot

Carrot

Olives

Onion

Stock

Equipment you will use

Pot

Place in the oven for 2 1/2 to 3 hours.

Equipment you will use

Oven

Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb Shanks

Apricot

Olives

Onion

Pour the sauce over the platter and serve with some crusty bread.

Ingredients you will need

Crusty Bread