Braised Lamb Shanks with Baby Potatoes, Black Olives and Mint

José Pizarro

2015-04-23

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

Serves 4 | Prep: 10 mis | Cooking: 2 hours 10 mins

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

(Photo courtesy and copyright of Vladimir Studenic)

Method

  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.

Ingredients

  • 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