Lamb Shanks

Lamb ShanksRecipe
Photo: Caren Alpert


Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes


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


Preheat oven to 325° F.

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

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

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

directions, see page 194.) Remove the lamb and set aside. Add the

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

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

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

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

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

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

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

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