Mediterranean lamb shanks
- Preparation 40 min
- Cooking 3 h 20 min
- Servings 4
- Freezing Absolutely
- 4 lamb shanks, about 350 g (3/4 lb) each (remove from fridge 20 minutes before cooking)
- Olive oil
- 1 small yellow onion, finely chopped
- 1 small bulb of fennel, cut in half and sliced
- 4 carrots from Nantes, cut into slices
- 3 garlic cloves, finely chopped
- 375ml pitted and drained black olives
- 1 cup red wine
- 1 cup Rivière Rouge beer by the Saint Arnould Microbrewery
- 2 tablespoons fresh rosemary, finely chopped
- 796ml diced tomatoes with Italian spices
- About 2 cups of beef broth
- In a large enamelled cast iron saucepan over medium high heat, add a dash of olive oil. Brown the shanks on all sides for 10 to 12 minutes total. Season with salt and pepper generously. Add oil as needed. Reserve shanks on a plate.
- Add the onion, fennel and carrots in the pan followed by a drizzle of olive oil. Season with salt and pepper then stir. Cook for 5 to 6 minutes, stirring.
- Add garlic and olives and continue cooking for 2 minutes.
- Deglaze with the wine and the beer then scrape the bottom to get all the flavours. Put the shanks back in the saucepan.
- Add rosemary and tomatoes then pour enough beef broth to cover. Season with salt and pepper generously and stir gently.
- Bring to a boil, reduce to low heat and simmer for 3 hours, barely uncovered, stirring occasionally. This MUST be serve on an Israeli couscous along with the braised vegetables and olives.