BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS
Steps:
- First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
- Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
- Preheat the oven to 350 degrees F.
- Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
- Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.
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FiA LeGend
[email protected]I can't wait to make this dish again!
Stephanie Thornton
[email protected]This is a great recipe for a weeknight meal.
Kaylee Blechle
[email protected]I added some chopped fresh herbs to the dish and it really brightened up the flavor.
Ganna Adnan
[email protected]I cooked the dish in a slow cooker and it turned out perfectly.
Ange amanda
[email protected]I'm not a big fan of apricots, so I omitted them from the recipe. The dish was still delicious.
Tink Belle
[email protected]I had trouble finding green olives, so I used black olives instead. The dish still turned out great.
ABUBAKKARABUDUJANNAH ABUDUJANNAHABUBAKKAR
[email protected]The lamb shanks were a bit tough, but the sauce was delicious.
Cmba Makanaka
[email protected]I found the dish to be a bit too salty for my taste.
Francis Lobato
[email protected]This is a keeper recipe!
Bdjssn Djsbwns
[email protected]I've made this dish several times and it always turns out great.
Carter Inutuinaq
[email protected]I love the combination of flavors in this dish.
su lay su lay
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Kanchan Sharma
[email protected]This is a delicious and easy-to-follow recipe.
Halimah Madli2829
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it.
Loretta Owens
[email protected]This is a great recipe for a special occasion meal.
DH Sagor Mahamud Siam
[email protected]I was amazed by this dish! The lamb shanks were fall-off-the-bone tender and the green olives and apricots added a wonderful flavor.