Ingredients with Measurements:
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes (14 oz)
- 1 cup chicken broth
- 1 cup pitted kalamata olives
- 2 tbsp capers
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season lamb shanks with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
4. Add lamb shanks and brown on all sides, about 10 minutes.
5. Remove lamb shanks from pot and set aside.
6. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
7. Add diced tomatoes and chicken broth to the pot and stir to combine.
8. Return lamb shanks to the pot and spoon tomato mixture over them.
9. Cover the pot with a lid and transfer to the oven.
10. Braise lamb shanks for 2-3 hours, until meat is tender and falls off the bone.
11. Remove pot from oven and stir in kalamata olives, capers, and chopped parsley.
12. Serve lamb shanks hot with tomato sauce and olives.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 570
- Fat: 32g
- Carbohydrates: 14g
- Protein: 53g
Substitutions for ingredients:
- Lamb shanks can be substituted with beef shanks or pork shanks.
- Kalamata olives can be substituted with green olives or black olives.
- Capers can be omitted if desired.
Variations:
- Add chopped carrots and celery to the pot for a more vegetable-heavy dish.
- Use canned whole tomatoes instead of diced tomatoes and crush them with a spoon before adding to the pot.
- Add a splash of red wine to the pot for extra flavor.
Tips and tricks:
- Browning the lamb shanks before braising them adds extra flavor to the dish.
- Make sure to use a heavy-bottomed pot or Dutch oven to prevent burning.
- If the tomato sauce is too thin, remove the lid and let it simmer on the stove for a few minutes to thicken.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve lamb shanks on a bed of mashed potatoes or polenta.
- Garnish with additional chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted carrots and parsnips
- Green beans
Troubleshooting advice:
- If the lamb shanks are tough, they may need to be braised for longer.
- If the tomato sauce is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Make sure to cook lamb shanks to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Braised lamb shanks are a classic Mediterranean dish that has been enjoyed for centuries.
Flavor profiles:
- This dish is savory and rich, with a tangy tomato sauce and briny olives and capers.
Serving suggestions:
- Serve with crusty bread to soak up the tomato sauce.
- Enjoy with a glass of red wine for a complete dining experience.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Rich, Herbaceous, Umami