Burgundy Lamb Shanks

California Olive Committee
  • Yield: 4 servings


1teaspoon olive oil
3pounds lamb shanks, cracked
Kosher salt
Freshly ground black pepper
1tablespoon all-purpose flour
2cups frozen peal onions
2cups beef stock
1 1/4cups red wine
1cup California Black Ripe Olives
1tablespoon chopped sage
1 bay leaf
2teaspoons chopped oreange zest
2cups diced carrots, 1-inch
2cups Brussel sprouts, halved


  1. Heat oil in a large high-sided sauté pan over medium-high heat. Season shanks with salt and pepper to taste, then dredge in flour. Place in pan and cook for 2 to 4 minutes on each side until well browned. Add onion and continue to cook, stirring occasionally for 3 to 4 minutes until golden. Pour in brown stock, red wine, olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hours, turning meat every 30 minutes to evenly cook. Add carrots and Brussels sprouts and continue cooking for 15 to 20 minutes until tender.

Recipe courtesy of the California Olive Committee