Family-style slow-cooked lamb recipe

This dish can be made ahead of time and is best served with salad and crusty bread.

Braised lamb shanks with potatoes, olives and lemon. Picture: Delicious

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:

• Secret to the perfect roast lamb loin
• Barbecued spring lamb ­cutlets
  
• Tender glazed lamb shanks

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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

1. 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.
2. 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.
3. 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.
4. Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.

This article originally appeared on Delicious.com.au