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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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 194.) 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 1/2 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.
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