A José Recipe

Braised Lamb Shanks with Baby Potatoes, Black Olives and Mint

Lamb shanks are tasty, seasonal and economical; this recipe makes an elegant tapa too.


  1. 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.
  2. 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.
  3. 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)


Serves 4

  • 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