Burgundy Lamb Shanks
California Olive Committee
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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