- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
Ingredients
Method
Season lamb shanks with salt and pepper. Place flour on pie plate and add lamb shanks, turning to coat well (shake to remove excess). In Dutch oven, melt butter over medium-high heat. Add lamb shanks and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to plate; set aside.
Preheat oven to 300°F. In same Dutch oven, heat olive oil over medium-high heat. Add carrots, onion, leek and celery; season with salt and pepper. Cook, stirring constantly, about 5 minutes. Add garlic and bay leaves; cook, stirring constantly, about 1 minute. Pour in red wine and cook until liquid is reduced, 2 to 3 minutes. Stir in veal broth and demi-glace. Place reserved lamb shanks and olives in Dutch oven; bring liquid to a boil. Cover Dutch oven and bake until meat is very tender and easily falls off the bone, about 2 hours 30 minutes.
Transfer lamb shanks and olives to plate; keep warm. Remove and discard bay leaves. Skim off any fat from surface of cooking liquid; bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has reduced to two-thirds. Stir in vinegar. Place reserved lamb shanks and olives back in the Dutch oven and reheat, about 2 minutes.
Serve with Parsnip Purée and Green Salad.
Nutritional facts PER SERVING: about
- Iron 7.2 mg
- Fibre 3 g
- Sodium 1000 mg
- Sugars 5 g
- Protein 36 g
- Calories 480
- Total fat 26 g
- Cholesterol 130 mg
- Saturated fat 11 g
- Total carbohydrate 26 g
