Ingredients
- 4 tablespoon olive oil
- 6 tablespoon lamb shanks (well trimmed and bones scraped clean)
- 2 tablespoon onions, chopped
- 3 tablespoon large carrots cut into 1/4 inch rounds
- 1 can (10.5 ounce) condensed chicken broth
- 1 can (10.5 ounce) beef broth
- 8 can shallots (peeled and roughly chopped)
- 1/2 teaspoon ginger
- 4 clove garlic, pressed
- 28 ounce tomato puree (or 1 can whole peeled tomatoes with juice)
- 4 sprig or 5 teaspoons of rosemary
- 2 teaspoon chopped fresh thyme
- 1 cup black olives
Preparation
Baking Directions:
Heat 2 tablespoons of oil in large pot until hot.
Add onions, carrots, shallots and minced garlic to pot.
Sauté until golden brown and soft.
Stir in tomatoes, cook for 1 –2 minutes.
Season with rosemary, thyme and ginger.
Bring to a boil.
Add chicken and beef broth, reduce to medium heat.
Heat 2 tablespoons of olive oil in a large frying pan.
Season the lamb shanks with salt and freshly ground black pepper.
Sear the lamb shanks on all sides until brown for about 8 minutes.
Place shanks into pot, pressing down to submerge.
Bring to a boil, then reduce heat to medium-low.
Cover, and simmer until meat is tender for about 2-3 hours.
Baste regularly until tender and add more stock if the cooking liquor starts to evaporate.
There should be enough liquid to cover the lamb shanks.
Once cooked, strain liquid out of pot and transfer to saucepan, reduce.
Add minced black olives to cooking liquid, stir.
Add dash of chopped shallots if desired, stir.
Drizzle over lamb shank.
Serving Directions:
Place vegetables around each plate with lamb shank in the center.
Serve immediately.
