Braised Lamb Shanks with Olives, Lemon, and Tomatoes

By nancytripp

Recipes & Menus / Recipes

Braised Lamb Shanks with Olives, Lemon, and Tomatoes
Inspired by a recipe from food writer Molly Stevens. This recipe is part of the Dreaming of a Wright Christmas menu.

8 servings

Recipe by Megan and Frank Beidler

Photograph by Jake Chessum

December 2009

Ingredients

• 8 3/4-pound lamb shanks
• 2/3 cup (about) mild-flavored (light) molasses
• 1 cup all purpose flour
• 1 1/2 tablespoons plus 1 teaspoon Hungarian sweet paprika
• 1/3 cup plus 2 tablespoons olive oil
• 3 large onions (about 2 pounds), cut into 1/2-inch pieces
• 1 28-ounce can plum tomatoes in juice, tomatoes coarsely crushed, juice reserved
• 1 1/2 cups dry white wine
• 1 1/2 cups low-salt chicken broth
• 6 garlic cloves, pressed
• 4 bay leaves
• 2 teaspoons finely grated lemon peel
• 3/4 cup halved pitted Kalamata olives
• 1 lemon, all peel and white pith cut away, segments cut from between membranes and reserved
• 1/2 cup chopped fresh Italian parsley plus additional for sprinkling

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 350°F. Arrange lamb shanks on work surface. Brush half of molasses over top side to coat; sprinkle with salt and pepper. Stir flour and 1 1/2 tablespoons paprika in small bowl to blend. Sprinkle half of seasoned flour lightly over shanks. Turn shanks over and repeat with remaining molasses, salt, pepper, and seasoned flour.

Heat 1/3 cup oil in heavy large skillet over medium-high heat. Add 4 lamb shanks in single layer. Cook until deep brown, turning occasionally, about 8 minutes. Transfer shanks to large roasting pan. Repeat with remaining 4 shanks, arranging in single layer in pan.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions. Sauté until deep brown, about 12 minutes. Add tomatoes with reserved juice, wine, broth, garlic, bay leaves, lemon peel, and remaining 1 teaspoon paprika; bring to boil, stirring occasionally. Boil mixture 5 minutes. Pour over shanks in roasting pan. Using tongs, move shanks slightly to allow onions and tomatoes to slide underneath.

Cover roasting pan with sheet of parchment paper, then tightly with foil. Place lamb shanks in oven and braise until very tender, turning over every 45 minutes, about 2 1/4 hours.

Transfer lamb shanks to rimmed baking sheet. Pour pan juices into heavy large saucepan; reserve roasting pan. Spoon off fat from top of pan juices. Boil until sauce is thick enough to coat spoon and is reduced to 7 cups, stirring often to avoid scorching, 18 to 20 minutes. Mix in olives, lemon segments, and 1/2 cup parsley. Season sauce to taste with salt and pepper.

Return lamb shanks to reserved roasting pan. Spoon sauce evenly over. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Cover with parchment paper, then tightly with foil; refrigerate. Rewarm covered in 350°F oven about 45 minutes.

Arrange lamb shanks on large deep platter. Spoon most of sauce over. Sprinkle with additional parsley. Serve with remaining sauce.

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