Lamb Shanks with Olive Oil and Garlic
Lamb Shanks with Olive Oil and Garlic
Enjoy this tender and juicy lamb recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Moderate
  • Technique Braising
  • Cooking Time 2 hours 30 minutes
  • Yield 4 servings
As seen on Good Chef Bad Chef
Ingredients
  • 4 shanks, french trimmed
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • ¼ cup olive oil
  • 10 cloves garlic
  • 1 red onions, chopped
  • 2 carrots, chopped
  • 1 long red chilli
  • 2 sprigs rosemary
  • 3 bay leaves
  • 250 milliliters white wine
  • 2 anchovies
  • 2 punnet perino tomatoes
  • 1 cup green olives
  • 2 cups chicken or beef stock
  • 2 cups tomato passata
  • ½ b Parsley, chopped
Method
  1. Season the lamb and a generous amount of salt and some pepper.
  2. Brown the seasoned shanks in a large hot pan with olive oil.
  3. In a separate hot pan, sweat the garlic, onion, chilli, carrots, rosemary, bay leaves, anchovies in olive oil, and stir. Add olives, white wine, stock, passata, tomatoes and the browned lamb shanks. Cover shanks with lid.
  4. Braise in the oven with the lid on for 1.5 - 2 hours at 170 C. It’s cooked when the meat falls off the bone.
  5. Stir in the chopped parsley and serve.

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