Braised Lamb Shanks and Tapenade
Serves
4
Total Time
2hrs 15mins
Calories
1094
These mouth-wateringly tender lamb shanks just fall off the bone. Serve with plenty of crusty bread to mop up the rich, flavorful sauce.
- Marinated artichoke hearts200 gdrained, sliced
- Onion1chopped
- All purpose flour1 tablespoon
- Salt & pepperas needed
- Lamb shank4
- Orange1zest of
- Black olive tapenade150 g
- Fresh basil leavesas needed
- Olive oil2 tablespoons
- Dry white wine150 ml
- Chicken stock300 ml
Ingredients
- 1. Pre-heat oven - 160°C / 320°F
- 2. Add all purpose flour and salt & pepper to a clean plate and mix with teaspoon
- 3. Add lamb shank and coat with flour
- 4. In a clean Dutch oven heat olive oil over medium-high heat
- 5. Add lamb shanks and brown each side - 5 min, medium-high heat
- 6. Transfer browned lamb to plate
- 7. Add onion to the Dutch oven and fry until softened - 5 min, medium-high heat
- 8. Add dry white wine and chicken stock and bring to simmer
- 9. Add orange zest, browned lamb and cover
- 10. Bake - 1 hr 30 min
- 11. Mix in black olive tapenade
- 12. Bake until tender - 30 min
- 13. Add salt & pepper to the Dutch oven to taste
- 14. Scatter marinated artichoke hearts over the meat
- 15. Cook until heated through - 5 min
- 16. Garnish with fresh basil leaves
- 17. Serve
Method
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