Lamb Shanks with Olives and Capers
Notes: If you can't find pitted olives, you can use those with pits (warn guests to bite with care) or you can cut the olives from their pits (keep the pieces as large as possible).
Notes: If you can't find pitted olives, you can use those with pits (warn guests to bite with care) or you can cut the olives from their pits (keep the pieces as large as possible).
This was a delicious way to prepare lamb shanks. The meaty lamb shanks, the tang of olives and capers, and the fresh taste of the lemon was a very satisfying combination (and it made the house smell wonderful!). My only disappointment was that in cooking it in a shallow pan with only a tinfoil lid allowed too much of the wonderful braising liquid to cook away. I had to add extra chicken broth. Next time I will cook it on a pot with a tight-fitting lid. I made the recipe pretty much as written (I used pimento-stuffed green olives as I had them on hand), and served it with the yummy lemon couscous. I will definitely make this again, and it would be a wonderful casual company dish.
Read MoreMy husband makes this dish for company and it is always a big hit.
Read More