Burgundy Lamb Shanks
Courtesy of California Ripe Olives
Serve With:
Dinner rolls and green salad.
Servings: 4
Dinner rolls and green salad.
Prep Time: 15 Min.
Cook Time: 3 Hr.
What you need:
* 1 tsp. olive oil
* 3 lbs. lamb shanks, cracked
* Kosher salt and ground black pepper to taste
* 1 Tbsp. all purpose flour
* 2 c. frozen pearl onions
* 2 c. brown stock
* 1 1/4 c. red wine
* 1 c. California Ripe Olives, whole, pitted
* 1 Tbsp. chopped sage
* 1bay leaf
* 2 tsp. chopped orange zest
* 2 c. diced carrots, 1-inch
* 2 c. Brussels sprouts, halved
* 3 lbs. lamb shanks, cracked
* Kosher salt and ground black pepper to taste
* 1 Tbsp. all purpose flour
* 2 c. frozen pearl onions
* 2 c. brown stock
* 1 1/4 c. red wine
* 1 c. California Ripe Olives, whole, pitted
* 1 Tbsp. chopped sage
* 1bay leaf
* 2 tsp. chopped orange zest
* 2 c. diced carrots, 1-inch
* 2 c. Brussels sprouts, halved
What to do:
1. Heat oil in a large high-sided sauté pan over medium-high heat. Season shanks with salt and pepper to taste, then dredge in flour. Place in pan and cook for 2-4 min. on each side until well browned. Add onion and continue to cook, stirring occasionally for 3-4 min. until golden.
2. Pour in brown stock, red wine, California Ripe Olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hrs, turning meat every 30 min. to evenly cook.
3. Add carrots and Brussels sprouts and continue cooking for 15-20 min. until tender.
2. Pour in brown stock, red wine, California Ripe Olives, sage, bay leaf and orange zest and bring to a boil. Cover and cook on a low simmer for 2 1/2 hrs, turning meat every 30 min. to evenly cook.
3. Add carrots and Brussels sprouts and continue cooking for 15-20 min. until tender.
Wine pairings:
Merlot, Merlot-Cabernet, Cabernet Sauvignon
Nutritional information:
Calories: 502; Total Fat: 17g; Cholesterol: 180mg; Total Carbs: 22g; Protein: 65g; Sodium: 845mg;