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Recipe of the week

Braised Lamb Shanks with Tomato & olives


4 1 1/2-pound lamb shanks, trimmed

Coarse salt and freshly ground pepper

1/2 cup all-purpose flour

4 tablespoons oil

2 tablespoons unsalted butter

2 medium onions, sliced 1/4 inch thick

1 large leek, white and light-green parts only, washed well, sliced into 1/4-inch half moons

4 garlic cloves, thinly sliced

1 cup dry red wine

2 cups chicken or lamb stock

4 ripe tomatoes, cut in ¼’s

1 tablespoon fresh thyme leaves

2 dried bay leaves


1.    Preheat oven to 200 c.

2.    Season lamb all over with salt and pepper.

3.    Place flour in a shallow bowl. Dredge lamb in flour, turning to coat evenly; shake off       excess.

4.    Heat oil and butter in a pan and cook until shanks are well browned (about five minutes per side.) Transfer shanks to a large plate;  drain off all but 2 tablespoons fat from the pan.

5.    Place pan over medium heat; add onions and leek and sauté until they are lightly browned, (about six minutes.)

6.    Add garlic; cook four minutes more.

7.    Add red wine; deglaze pan by scraping up any browned bits with a wooden spoon.

8.    Return shanks to pan, and add chicken stock, tomatoes, thyme, and bay leaves. Bring to a boil; cover, and place in oven. Braise two hours and 30 minutes. Approx

9.    Using a slotted spoon, transfer shanks and vegetables to a large bowl. Cover; set aside.

10.  Using a ladle, skim fat from surface of cooking liquid; cook over medium heat until liquid is thickened, five to seven minutes.

11.  Return shanks and vegetables to pan; cook until heated through.

12.  Add pitted whole olives. Remove from heat, and season with salt and pepper.

13.  Serve with Polenta or mash potato, & green beans.