Braised Lamb Shanks with Baby Potatoes, Black Olives and Mint
Lamb shanks are tasty, seasonal and economical; this recipe makes an elegant tapa too.
- Pat the shanks dry with some kitchen paper, then season with salt and pepper. Heat the olive oil in a heavy bottomed casserole over a moderate heat, and brown the lamb on all sides. Put to one side and keep warm while you fry the onions and garlic. Once they are golden after about 5 minutes or so, add the carrots and cook for further 3 minutes. Return the shanks to the casserole, along with the bay leaf, and add the stock. Cover and simmer gently for around two hours: the meat should almost fall off the bone.
- About 10 minutes before the shanks are ready, add the potatoes, olives, lemon rind and juice, and give everything a good stir. Adjust the seasoning if necessary.
- Divide between 2 warmed plates, add the mint, and lastly drizzle a little olive oil over each serving.
(Amazing photo courtesy and copyright of Vladimir Studenic)
- 2 lamb shanks approx
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 2 medium carrots, diced
- 600 ml vegetable or chicken stock
- 1 bay leaf
- 20 Aragon black olives or kalamata, pitted
- 200g baby potatoes, scraped clean but not peeled
- rind from half lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped mint
- Extra virgin olive oil for drizzling