Burgundy Lamb Shanks

  • Yield 4 servings

Slowly simmered lamb shanks are surrounded with Brussels sprouts and carrots.

California Olive Committee


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