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Lamb Shanks

Photo: Caren Alpert
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1/4 cup flour
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 3/4 pounds lamb shanks
  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 cups good-quality beef stock
  • 1/2 cup dry red wine
  • 1/2 cup crushed canned tomatoes
  • 1/2 cup pitted oil-cured olives Zest and juice of 1 orange
  • 2 tablespoons fresh chives, snipped

How to Make It

  1. Preheat oven to 325° F.

  2. Combine the flour, salt, and pepper. Dredge the lamb in the flour

  3. mixture. Heat the olive oil in a Dutch oven, then add the lamb. Sear on

  4. all sides until golden, 3 to 4 minutes per side. (For braising

  5. directions, see page ) Remove the lamb and set aside. Add the

  6. shallots, garlic, cloves, and allspice and cook until the mixture is a

  7. rich brown, about 5 minutes. Add the stock, wine, and tomatoes. Using a

  8. wooden spoon, scrape any brown bits from the bottom of the pot. Return

  9. the lamb to the pot, cover tightly, and transfer to oven. Cook until the

  10. lamb is fork-tender, 2 ½ to 3 hours. Place the lamb on serving dishes

  11. and put the pot over moderately high heat. Add the olives, orange zest,

  12. and orange juice and bring to a simmer. Reduce the liquid until slightly

  13. thickened, 3 to 5 minutes. Ladle it over the lamb and sprinkle on the

  14. chives.