WEEKDAYS 1e|12c|p

Mario Batali's Lamb Shanks with Olives and Oranges

Holidays Mario Batali Lamb Shanks Olives Orangesjpg
A festive dish!
skill level
Easy
time
Over 120min
servings
4
cost
$
Contributed by :
This festive dish is perfect for your holiday menu.
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ingredients
  • 4 large meaty lamb shanks (rinsed and patted dry)
  • salt and pepper (for seasoning the shanks)
  • 6 tablespoon extra virgin olive oil plus extra to taste
  • 2 red onions (cut into 1/4" dice)
  • 1 celery stalk (chopped into large chunks)
  • 2 carrots (chopped into large chunks)
  • 12 cloves garlic (peeled)
  • 1 navel orange (cut into 8 wedges)
  • 2 tablespoon chopped fresh rosemary
  • 1/2 cup Gaeta olives
  • 1 cup dry white wine
  • 1 cup basic tomato sauce
  • 1 cup chicken stock
  • zest of one orange
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
        
    Preheat oven to 375F.
  • 2
    4 large meaty lamb shanks (rinsed and patted dry)
    salt and pepper (for seasoning the shanks)
    Season shanks with salt and pepper.
  • 3
    6 tablespoon extra virgin olive oil
    In a large Dutch oven, heat the olive oil over high heat until smoking. Reduce the heat and sear the lamb shanks, turning occasionally until dark golden brown. About 15-18 minutes. Remove and transfer to a plate and set aside.
  • 4
    2 red onions (cut into 1/4" dice)
    1 celery stalk (chopped into large chunks)
    2 carrots (chopped into large chunks)
    12 cloves garlic (peeled)
    1 navel orange (cut into 8 wedges)
    Add the diced onions, carrot, celery, garlic and orange wedges to the pot and cook until the garlic is soft, about 8 minutes on medium heat.
  • 5
    2 tablespoon chopped fresh rosemary
    1/2 cup Gaeta olives
    1 cup dry white wine
    1 cup basic tomato sauce
    1 cup chicken stock
    Olive Oil
    Add the rosemary, olive, wine, tomato sauce, some olive oil and stock and bring to a boil.
  • 6
         
    Replace the lamb shanks in the pot and return to a boil. Cover tightly, place in the oven and cook for 1 1/2 hours until meat is fork tender.
  • 7
    zest of one orange
    Allow the shanks to rest for 10 minutes in the sauce, then transfer them to plates and sprinkle with orange zest and serve.
 
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