Burgundy Lamb Shanks
- Yield 4 servings
Slowly simmered lamb shanks are surrounded with Brussels sprouts and carrots.
California Olive Committee
Ingredients
- 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
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.
