Family-style slow-cooked lamb recipe
This dish can be made ahead of time and is best served with salad and crusty bread.
This slow-cooked lamb dish, with green olives and potatoes, can be made ahead of time, and served family-style, with salad and crusty bread for a long lazy lunch.
If you like this, try:
Braised lamb shanks with potatoes, olives and lemon
Ingredients
- 4 French-trimmed lamb shanks
- 1/4 cup (35g) plain flour
- 1/3 cup (80ml) extra virgin olive oil
- 3 garlic cloves, bruised
- 1 red onion, thinly sliced
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 3 thyme sprigs, plus extra thyme leaves to serve
- 3/4 cup (185ml) white wine
- 2 cups (500ml) chicken or beef stock
- 3 desiree potatoes (about 600g), peeled, cut into wedges
- 3/4 cup (150g) pitted mixed olives
- Finely grated zest of 1 lemon
Method
- Dust the lamb in flour. Heat 2 tbs oil in a large casserole over medium-high heat. Season the lamb, then cook, turning, for 6-8 minutes until browned. Remove from pan and set aside.
- Reduce heat to medium and add the garlic, onion, carrot, celery, thyme and remaining 2 tbs oil. Cook for 2-3 minutes until fragrant. Return lamb to the casserole and season. Increase heat to high and add wine, scraping the bottom of pan. Cook for 1-2 minutes until evaporated. Add stock and enough water to cover lamb. Reduce heat to low, then cover with a lid and cook for 2 hours.
- Add potatoes and olives, cover and cook for a further 45 minutes or until the lamb is very tender and potatoes are cooked through. Remove the lid and simmer for 10-15 minutes until reduced by one-third. Remove from heat and season.
- Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.
This article originally appeared on Delicious.com.au