Braised Lamb Shanks With Green Olives And Apricots
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 sprigs
Rosemary (fresh)1 tsp
Whole Cloves1 tsp
Whole Black Peppercorns1 tbsp
Sugar1 cup
All-Purpose Flour3 tbsps
Olive Oil2 cups
Lamb1 cup
Pearl Onion (peeled)Directions:
1
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
2
Put the shanks in a large glass bowl and season with salt and pepper
3
Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb
4
Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar
5
Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours
6
Line a few layers of paper towels on the counter
7
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
8
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper
9
Dredge the lamb shanks in the seasoned flour; tapping off the excess
10
Preheat the oven to 350 degrees F
11
Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil
12
Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color
13
Drizzle with a little more oil if needed
14
Do this in batches if the shanks are big and look crowded in the pot
15
Strain marinade reserving the wine
16
Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade
17
Cook until slightly reduced, about 5 minutes
18
Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil
19
Cover the pot
20
Place in the oven for 2 1/2 to 3 hours
21
Transfer the lamb shanks to a large platter
22
Spoon the onions, olives, and apricots over them
23
Strain the braising juices and season with salt and pepper
24
Pour the sauce over the platter and serve with some crusty bread