Braised Lamb Shanks & Tapenade

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recipe by Octopus Publishing https://www.octopusbooks.co.uk/

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1108

These mouth-wateringly tender lamb shanks just fall off the bone. Serve with plenty of crusty bread to mop up the rich, flavorful sauce.

recipe updated Feb 8, 2019

Ingredients

  • All purpose flour icon
    All purpose flour
    8g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lamb shank icon
    Lamb shank
    1600g
  • Olive oil icon
    Olive oil
    30ml
  • Onion icon
    Onion
    140g
  • Dry white wine icon
    Dry white wine
    150g
  • Chicken stock icon
    Chicken stock
    300ml
  • Orange zest icon
    Orange zest
    30g
  • Black olive tapenade icon
    Black olive tapenade
    150g
  • Artichoke hearts icon
    Artichoke hearts
    200g
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Plate
  • kCook icon Plate

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside artichoke hearts: drained & sliced
  3. Pre-heat
  4. Get a clean plate
  5. Add all purpose flour
  6. Add salt & pepper
  7. Mix with teaspoon
  8. Add lamb shank
  9. Dust until coated
  10. Get a clean Dutch oven
  11. Add olive oil
  12. Heat on medium-high heat
  13. Transfer meat to Dutch oven
  14. Brown each side for 5min on medium-high heat
  15. Transfer content of Dutch oven to plate
  16. Retrieve Dutch oven
  17. Add prepared onion
  18. Fry for 5min on medium-high heat until softened
  19. Add dry white wine
  20. Add chicken stock
  21. Simmer
  22. Add orange zest
  23. Transfer meat to Dutch oven and cover
  24. Cook for 1h 30min
  25. Mix in black olive tapenade
  26. Cook for 30min until tender
  27. Add salt & pepper to taste
  28. Scatter prepared artichoke hearts
  29. Cook for 5min until heated through
  30. Garnish with fresh basil
  31. Serve
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