Lamb Shanks with Olives and Capers

Name: Lamb Shanks with Olives and Capers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams jar capers, drained; 750 milliliters bottle dry white wine; 59 milliliters fresh rosemary leaves or 3 tablespoons dried rosemary; 2 teaspoons fresh-ground pepper; 6 lamb shanks (about 6 lb. total); 6 servings Lemon Couscous; 3 Tbsps lemon juice; 2 teaspoons grated lemon peel; 355 milliliters pitted green olives in brine such as Picholine (see notes); 710 milliliters About watercress sprigs, rinsed and crisped

Lamb Shanks with Olives and Capers is a gluten free, dairy free, and primal recipe with 6 servings. This main course has 386 calories, 40g of protein, and 12g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have watercress sprigs, wine, olives such as picholine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse lamb and pat dry; lay shanks side by side in a 12- by 17-inch pan about 2 inches deep.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Bake in a 450 regular or convection oven, turning once, until meat is well browned all over, about 25 minutes total. Reduce oven temperature to 32

Ingredients you will need

Meat

Equipment you will use

Oven

Meanwhile, place capers and olives in a fine strainer and rinse with cool water; drain. Mince rosemary or combine with about 1 cup of the wine in a blender and whirl until minced. Scatter capers, olives, and rosemary over lamb (or pour rosemary-wine mixture evenly over lamb) and add the wine (the rest of the wine if whirling some with rosemary); stir around shanks to scrape up browned bits.

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Rosemary

Capers

Olives

Ground Meat

Water

Lamb

Wine

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Sieve

Blender

Sprinkle pepper and lemon peel over meat; add lemon juice to pan. Cover pan tightly with lid or foil.

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Lemon Juice

Lemon Peel

Pepper

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Bake until meat is very tender when pierced and pulls easily from the bone, 3 to 3 1/4 hours.

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Bone

Meat

Equipment you will use

Oven

Spoon equal portions of Lemon Couscous into wide, shallow bowls. With tongs, lift lamb shanks from pan and set one on couscous in each bowl. Skim and discard fat from juices in pan. Ladle juices with olives and capers over meat.

Ingredients you will need

Lamb Shanks

Couscous