Braised Lamb Shanks With Orange And Olives Recipe

Name: Braised Lamb Shanks With Orange And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 6 (12-ounce) lamb shanks, trimmed; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup all-purpose flour (about 1 ounce); 6 garlic cloves, peeled and crushed; 1/2 cup fresh orange juice (about 2 oranges); 1/2 cup dry white wine; 4 cups fat-free, less-sodium beef broth; 1 tablespoon minced fresh thyme; 1 tablespoon tomato paste; 1 tablespoon grated orange rind; 4 kalamata olives, pitted and quartered lengthwise

Servings: persons

1 tablespoon olive oil
6 (12-ounce) lamb shanks, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour (about 1 ounce)
6 garlic cloves, peeled and crushed
1/2 cup fresh orange juice (about 2 oranges)
1/2 cup dry white wine
4 cups fat-free, less-sodium beef broth
1 tablespoon minced fresh thyme
1 tablespoon tomato paste
1 tablespoon grated orange rind
4 kalamata olives, pitted and quartered lengthwise

1
Preheat oven to 350u00b0.
2
Heat oil in a large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour. Add 2 shanks to pan; cook for 2 1/2 minutes on each side or until browned. Remove from pan. Repeat procedure twice with remaining lamb shanks.
3
Add garlic to pan; saute for 1 minute. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil. Remove from heat.
4
Add lamb to pan; cover and bake at 350u00b0 for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until lamb is very tender. Place lamb on a platter; keep warm.
5
Place a large zip-top plastic bag inside a 4-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid and olives into pan, stopping before fat layer reaches opening; discard fat. Bring cooking liquid to a boil over medium-high heat; cook until reduced to 2 cups (about 20 minutes).

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 (12-ounce) lamb shanks, trimmed, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.

Yes, Braised Lamb Shanks With Orange And Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Orange And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions