Braised Lamb Shanks & Tapenade

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

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1188

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 Jun 7, 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 - 160°C
  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 - medium-high heat
  13. Transfer meat to Dutch oven
  14. Brown each side - 5 min, medium-high heat
  15. Transfer content of Dutch oven to plate
  16. Get Dutch oven
  17. Add prepared onion
  18. Fry until softened - 5 min, medium-high heat
  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 - 1 hr 30 min, 160°C
  25. Mix in black olive tapenade
  26. Cook until tender - 30 min, 160°C
  27. Add salt & pepper to taste
  28. Scatter prepared artichoke hearts
  29. Cook until heated through - 5 min
  30. Garnish with fresh basil
  31. Serve
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