Lamb Shanks with peppers and olives

Per Serving: Calories: 610 Protein: 60 g Carb: 7 g Fiber: 1 g Fat: 40 g

Lamb Shanks with peppers and olives
Lamb Shanks with peppers and olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tbsp olive oil

  • 4

    small lamb shanks (about 1 lb each), well trimmed

  • 1/4

    tsp each salt and freshly ground pepper

  • 1/2

    cup dry white wine

  • 1

    garlic clove, smashed

  • 1

    cup beef broth

  • 1

    Tbsp unsalted butter

  • 2

    medium red or yellow bell peppers, cut into 1/2 inch strips

  • 1/2

    cup pitted and chopped black olives

  • 2

    Tbsp chopped fresh parsley

  • Accompaniment: warm cannellini beans

Directions

1. Heat oil in a large skillet over medium heat. Add the lamb shanks to the skillet. Brown well on all sides. Sprinkle with salt and pepper and place in a 6 qt or 7 qt slow cooker. 2. Pour off fat from skillet. Add the wine, and garlic and bring to a simmer, scraping the bottom of pan. Pour wine mixture over the lamb shanks in slow cooker. Add the broth. Cover and cook on high 6 to 8 hours until shanks are tender and falling away from bone. 3. Remove shanks from slow cooker, place on a serving platter and keep warm. Strain liquid and skim off fat. Place liquid in a small saucepan and bring to a boil. Cook until slightly reduced and thickened. 4. Melt butter in a large skillet. Add peppers and 2 Tbsp of lamb cooking liquid. Cover and cook 10 mins or until peppers are crisp- tender. 5. Stir in olives, parsley, and remaining cooking liquid. Bring to a simmer and pour sauce over lamb. Serve with warmed cannellini beans.

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