Lamb Shanks Mediterranean
photo by lazyme
- Ready In:
- 3hrs 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 1814.36 g lamb shanks
- 2 onions
- 2 zucchini
- 6 carrots
- 2 garlic cloves
- 9.85 ml basil
- 4.92 ml oregano
- 4.92 ml mint
- 226.79 g can tomato sauce
- 236.59 ml dry white wine
- 44.37 ml lemon juice (fresh is best)
- 170.09 g can pitted whole olives, drained
- 2.46 ml pepper
directions
- Chop the onions, zucchini, carrots, and garlic.
- In a large stock pot or dutch oven, heat the oil over medium high heat. Cook the lamb shanks, 2 at a time, turning until browned on all sides. Remove shanks to a plate.
- Drain off all but 1 tablespoon drippings from the pan. Add the onions and cook about 8 minutes until golden. Stir in zucchini and carrots and cook, stirring, about 3 minutes.
- Stir in garlic, basil, oregano, mint, tomato sauce, and wine. Heat to boiling. Add lamb shanks and press them into the sauce.
- Cover, reduce heat to medium low, and simmer 3-3 1/2 hours, until lamb is very tender and falls away from the bone.
- Stir in lemon juice, olives, and pepper. Serve over orzo or rice.
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