Our thanks to our farm store customers who passed on this recipe to us. I haven’t tried it yet myself, but I hear from them that it tastes wonderful. Here it is, reprinted from Eric Akis’ column in the Times Colonist. Eric suggests this be served with a green vegetable and couscous, orzo or boiled mini potatoes.
\nPreparation time: 20 minutes
\nCooking time: About 2 1\/2 hours
\nMakes: 2 servings.<\/p>\n
1 Tbsp. olive oil
\n2 lamb shanks (each about 400 grams)
\nsalt and freshly ground black pepper to taste
\n1\/2 medium onion, diced
\n1 garlic clove, chopped
\n1 C. tomato sauce
\n1\/4 C. red wine
\n1\/4 C. orange juice
\n2 Tbsp. lemon juice
\n2 tsp. honey
\n1\/2 tsp. herbes de Provence
\n1\/4 tsp. ground coriander seed
\n1\/8 tsp. cayenne pepper
\n1\/4 – 1\/2 C. pitted dried Moroccan olives, nicoise olives or kalamata olives
\n1 Tbsp. chopped fresh mint or parsley
\n Preheat the oven to 325 F. Place the oil in a skillet set over medium-high heat. Season the lamb with salt and pepper and then brown well on all sides. Set the shanks in a single layer in a medium-size casserole (mine was about 12 inches long and 8 inches wide). Drain all but 2 tsp. of fat from the skillet. Lower the heat under the skillet to medium.
\n Add onion and garlic and cook 3 to 4 minutes. Add remaining ingredients, except mint or parsley, and bring to a simmer. Pour mixture over lamb.
\n Cover and bake the lamb until very tender, about 2 to 2 1\/2 hours.
\n Skim any fat from the surface, then set a lamb shank on each of two plates. Top with sauce, sprinkle with mint or parsley and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Our thanks to our farm store customers who passed on this recipe to us. I haven’t tried it yet myself, but I hear from them that it tastes wonderful. Here it is, reprinted from Eric Akis’ column in the Times … Continue reading