Lamb Shanks with Red Wine and Black Olives Serves 6
shredded zest of 1 large orange (squeeze the juice first and save for the braising liquid) 6 large cloves garlic 1 tablespoon fresh squeezed lemon juice 2 oil-packed anchovy filets, rinsed 2 teaspoon dry oregano 1 TBL fresh rosemary leaves black pepper 3 tablespoons extra virgin olive oil 6 meaty lamb shanks, trimmed of excess fat 1 finely minced onion 1 small carrot, grated salt and freshly ground black pepper, to taste 1 cup high-quality chicken stock 1 cup dry red wine 15-oz. can diced tomatoes juice of one orange 1 cup unpitted Kalamata black olives Blend the orange zest, garlic, lemon juice, anchovies, rosemary, oregano, pepper, and olive oil to a paste. Rub over meat and refrigerate overnight if possible.
Preheat oven to 325F. Sprinkle meat with salt and pepper. Brown very well on all sides in olive oil in an ovenproof heavy casserole/dutch oven. Remove meat to a plate and add onion and carrot, cooking until it begins to brown. Add wine and bring to a boil, scraping up all the brown bits that are sticking to the pan. Add tomatoes, orange juice and meat back to the pan, and enough chicken stock to bring liquid halfway up the sides of the meat. Cover the pan and place in the oven.
Cook for about 2 ½ -3 hours, turning the meat once or twice. Add a little more chicken stock if the sauce cooks away and becomes too thick. Add the olives to the pan after about 1 ½ hours of cooking. Taste sauce for seasoning to see if it needs more salt and pepper before serving.
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