Mediterranean lamb shanks

  • Preparation 40 min
  • Cooking 3 h 50 min
  • Servings 4
  • Freezing Absolutely

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Ingredients

  • 4 lamb shanks, about 350 g (¾ lb) each (take out of the fridge 20 minutes before cooking)
  • Olive oil
  • 1 small yellow onion, finely chopped
  • 1 small fennel bulb, halved and sliced
  • 4 Nantes carrots, sliced
  • 3 garlic cloves, finely chopped
  • 375 ml (1 ½ cups) sun-dried black olives, pitted and drained
  • 1 cup (250 ml) red wine
  • 1 cup (250 ml) amber ale (or the same amount of beef broth)
  • 2 tbsp (30 ml) fresh rosemary, finely chopped
  • 1 can (796 ml / 28 oz) diced tomatoes with Italian spices
  • About 2 cups (500 ml) beef broth

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Preparation

  • Preheat the oven to 350°F (180°C).
  • In a large enameled cast-iron pot over medium-high heat, add a good drizzle of olive oil. Brown the shanks on all sides for 10 to 12 minutes in total. Season generously with salt and pepper. Add oil as needed. Set the shanks aside on a plate.
  • Add the onion, fennel and carrots to the pot, followed by a drizzle of olive oil. Season with salt and pepper and stir. Cook for 5 to 6 minutes, stirring.
  • Add the garlic and olives and keep cooking for 2 minutes.
  • Deglaze with the wine and the beer, scraping the bottom well to pick up all the flavors. Put the shanks back in the pot.
  • Add the rosemary and tomatoes, then pour in enough beef broth to come three-quarters of the way up the shanks. Season generously with salt and pepper and stir gently.
  • Bring to a boil on the stove. Cover, place in the oven and cook for 3 hours 30 minutes, covered the whole time, until the meat falls off the bone with a fork. This MUST be served on Israeli couscous along with the braised vegetables and olives!