Photo: Randy Mayor; Styling: Lindsey Lower
Succulent Braised Lamb Shanks simmer in a perfect batch of Marinara Sauce resulting in a rich and tender main-dish entree.
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4 lamb shanks
1/2 cup red wine
Coarsely chopped pitted kalamata olives
Brown lamb shanks in a Dutch oven; add wine, scraping pan to loosen browned bits. Add marinara; bring to a boil. Cover, reduce heat, and simmer 2 hours. Stir in a handful of coarsely chopped pitted kalamata olives in the last 10 minutes.
Fat 17.8 g
Satfat 5.2 g
Sodium 507 mg