Braised Lamb Shanks and Tapenade

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

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 Oct 8, 2019


  • Onion icon
    1 (140g)
  • Artichoke hearts icon
    Artichoke hearts
    200g (about ¾ cup)
  • All purpose flour icon
    All purpose flour
    1 tbsp (8g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Lamb shank icon
    Lamb shank
    4 (1600g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Dry white wine icon
    Dry white wine
    150g (150g)
  • Chicken stock icon
    Chicken stock
    300ml (300ml)
  • Orange zest icon
    Orange zest
    1 (30g)
  • Black olive tapenade icon
    Black olive tapenade
    150g (about ½ cup)
  • Fresh basil icon
    Fresh basil
    as needed


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

Step preview

  1. Pre-heat oven - 160°C
  2. Add all purpose flour and salt & pepper to a clean plate
  3. Mix with teaspoon
  4. Add lamb shank to the meat
  5. Dust until coated
  6. Add olive oil to a clean Dutch oven
  7. Heat - medium-high heat
  8. Transfer meat to Dutch oven
  9. Brown each side - 5 min, medium-high heat
  10. Transfer content of Dutch oven to plate
  11. Add onion to the Dutch oven
  12. Fry until softened - 5 min, medium-high heat
  13. Add dry white wine and chicken stock to the Dutch oven
  14. Simmer
  15. Add orange zest to the Dutch oven
  16. Transfer meat to Dutch oven and cover
  17. Cook - 1 hr 30 min, 160°C
  18. Mix in black olive tapenade to the Dutch oven
  19. Cook until tender - 30 min, 160°C
  20. Add salt & pepper to the Dutch oven to taste
  21. Scatter artichoke hearts over the Dutch oven
  22. Cook until heated through - 5 min
  23. Garnish with fresh basil
  24. Serve
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