Lamb Shanks with peppers and olives
By á-3286
Per Serving:
Calories: 610
Protein: 60 g
Carb: 7 g
Fiber: 1 g
Fat: 40 g
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
Details
Servings 4
Preparation
Step 1
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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