Burgundy Lamb Shanks
Courtesy of California Ripe Olives 4 Servings • 15 Min. Prep Time • 3 Hr. Cook Time • Dinner rolls and green salad.| Ingredients |
|---|
| 1 tsp. olive oil |
| 3 lbs. lamb shanks, cracked |
| Kosher salt and ground black pepper to taste |
| 1 Tbsp. all purpose flour |
| 2 c. frozen pearl onions |
| 2 c. brown stock |
| 1 1/4 c. red wine |
| 1 c. California Ripe Olives, whole, pitted |
| 1 Tbsp. chopped sage |
| 1bay leaf |
| 2 tsp. chopped orange zest |
| 2 c. diced carrots, 1-inch |
| 2 c. Brussels sprouts, halved |
Directions:
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 2-4 min. on each side until well browned. Add onion and continue to cook, stirring occasionally for 3-4 min. until golden.
2. Pour in brown stock, red wine, California Ripe Olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hrs, turning meat every 30 min. to evenly cook.
3. Add carrots and Brussels sprouts and continue cooking for 15-20 min. until tender.
Nutrition:
Calories: 502; Total Fat: 17g; Cholesterol: 180mg; Total Carbs: 22g; Protein: 65g; Sodium: 845mg;Wine Pairings:
Merlot, Merlot-Cabernet, Cabernet Sauvignon