Indulge in the enticing flavors of the Mediterranean with this exquisite recipe for Braised Lamb Shanks with Olives. This dish offers a harmonious blend of tender lamb shanks, briny olives, aromatic herbs, and rich tomato-based sauce, making it a culinary masterpiece that will transport you to the shores of Southern Italy or Greece. The slow braising process ensures that the lamb becomes incredibly tender, while the olives infuse the dish with their unique briny flavor, creating a delightful balance of taste and texture.
MAKES: 4 servings
TIME: 2 hours or more, largely unattended
INGREDIENTS:
- 1 tablespoon extra virgin olive oil
- 4 lamb shanks, about 1 pound each
- Salt and freshly ground black pepper
- 2 cups sliced onion
- 1 tablespoon minced garlic
- 1/2 teaspoon fresh thyme leaves, a couple sprigs fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 cup chicken, beef, or vegetable stock , white or red wine, water, or a combination
- 1 cup chopped tomato (drained canned is fine)
- 1 1/2 cups assorted olives, pitted
- Minced fresh basil or parsley leaves for garnish
INSTRUCTIONS:
- Put the oil in a large pot with a lid or a Dutch oven over medium-high heat. When hot, add the shanks and brown on all sides, sprinkling with salt and pepper as they cook. (You can also do the initial browning in the oven: Heat to 500°F and roast the lamb shanks—you may omit the oil—turning once or twice, until brown all over; this will take a little longer but will be somewhat easier and much neater.) Remove the lamb and pour off all but 2 tablespoons of fat.
- Add the onion and cook over medium heat, stirring occasionally, until softened and golden, about 10 minutes.
- Add the garlic and thyme and cook for another minute, then add the liquid, some salt and pepper, and the tomato; stir to blend.
- Return the lamb shanks to the pan, turn them once or twice, cover, and turn the heat to low. Cook for 30 minutes, turn the shanks, and add the olives.
- Continue to cook for at least another hour, turning occasionally, until the shanks are very tender (a toothpick inserted into them will meet little resistance) and the meat is nearly falling from the bone. (At this point, you may refrigerate the shanks for a day or two and then reheat.)
- Garnish with basil or parsley and serve.
VARIATION:
Lamb Shanks with Pasilla Chile Sauce: For a delicious twist, try Lamb Shanks with Pasilla Chile Sauce. Soak dried pasilla or mild red chiles in hot water until soft, about 30 minutes. Follow the steps of the main recipe, adding chopped tomato along with the onion. Transfer the onion mixture to a food processor. Drain the chiles and tear them into pieces, removing stems and seeds. Add the chiles to the processor along with garlic and purée, adding the chile liquid as necessary to get a smooth paste. Substitute fresh marjoram or oregano leaves for thyme and add the chile purée with the stock or water. Sprinkle in salt, pepper, and ground cumin. Proceed with the recipe, omitting the olives.
Whether you choose the classic Braised Lamb Shanks with Olives or venture into the flavorful Lamb Shanks with Pasilla Chile Sauce, this recipe promises to be a memorable culinary experience. Gather your loved ones, set the table, and savor the taste of the Mediterranean as you enjoy these tender and succulent lamb shanks paired with the briny goodness of olives!
