BRAISED LAMB SHANKS WITH POTATOES, OLIVES AND LEMON

This slow-cooked lamb dish, with green olives and potatoes, can be made ahead of time, and served family-style, with salad and crusty bread for a long lazy lunch.

INGREDIENTS

• 4 French-trimmed lamb shanks
• 1/4 cup (35g) plain flour
• 1/3 cup (80ml) extra virgin olive oil
• 3 garlic cloves, bruised
• 1 red onion, thinly sliced
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 thyme sprigs, plus extra thyme leaves to serve
• 3/4 cup (185ml) white wine
• 2 cups (500ml) chicken or beef stock
• 3 desiree potatoes (about 600g), peeled, cut into wedges
• 3/4 cup (150g) pitted mixed olives
• Finely grated zest of 1 lemon

• METHOD

  • 1
    Dust the lamb in flour. Heat 2 tbs oil in a large casserole over medium-high heat. Season the lamb, then cook, turning, for 6-8 minutes until browned. Remove from pan and set aside.
  • 2
    Reduce heat to medium and add the garlic, onion, carrot, celery, thyme and remaining 2 tbs oil. Cook for 2-3 minutes until fragrant. Return lamb to the casserole and season. Increase heat to high and add wine, scraping the bottom of pan. Cook for 1-2 minutes until evaporated. Add stock and enough water to cover lamb. Reduce heat to low, then cover with a lid and cook for 2 hours.
  • 3
    Add potatoes and olives, cover and cook for a further 45 minutes or until the lamb is very tender and potatoes are cooked through. Remove the lid and simmer for 10-15 minutes until reduced by one-third. Remove from heat and season.
  • 4
    Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.