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.