Monday, February 9, 2009

Lamb Shanks w/ Oranges & Olives

If you have time on a Sunday, make this wonderful winter dish of lamb shanks with oranges and olives. It's Mario Batali's version and the addition of the oranges and the zest were just fantastic.

It is very inexpensive to serve lamb shanks. The total cost was $5. per shank.
A good dinner for company or family.

I bought American lamb because I find the New Zealand and Australian lamb has an odor when I cook it. It's just my nose, but a few foodie friends mentioned that Colorado lamb has no odor.

I followed the recipe exactly (for a change), I had Gaeta olives, and some good white wine leftover, and served this over polenta. What could be bad? Nada.

Lamb Shanks with Oranges & Olives
Stinco di Agnello con Aranci e Olive from Mario Batali's Molto Italiano

4 large meaty lamb shanks, rinsed & patted dry
salt and pepper for seasoning the shanks
6 tbsp extra virgin olive oil
2 red onions (I used one large one), cut into 1/4" dice
12 cloves of garlic, peeled (I smashed mine)
1 navel orange, cut into 8 wedges
2 tbsp chopped fresh rosemary
1/2 cup Gaeta olives (I left the pits in)
1 cup dry white wine (I used Pinot Grigio from Friuli)
1 cup basic tomato sauce (you can use a can of San Marzano tomatoes)
1 cup chicken stock
zest of one orange

Preheat oven to 375.

Season shanks with salt and pepper. 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.

Add the diced onions, garlic and orange wedges to the pot and cook until the garlic is soft, about 8 minutes on medium heat.

Add the rosemary, olives, wine, tomato sauce & stock and bring to a boil.

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.

Allow the shanks to rest for 10 minutes in the sauce, then transfer them to plates and sprinkle with orange zest and serve.

I served this over polenta, however, risotto and some roasted vegetables would be perfect too!


Ciao Chow Linda said...

This is the second lamb shank recipe I've look at in the last 24 hours. Methinks it's time for lamb shanks in my house too. It's been soo long since I've eaten them. This recipe with the orange pieces looks particularly succulent and tasty. Polenta is the perfect side, too. And I love the plate design.

kat said...

That does look like a special meal

Bob said...

Oh man, I love lamb! I don't think I've ever had shanks though. I have to get some now. ;)

Bren said...

those major chefs are no joke. your rendition is really nice looking!

Lori Lynn said...

HI Stace! Looks excellent, and there are those neat bowls again!

His idea to add orange sounds like a perfect way to brighten the flavors. I'm going to use that next time I make 'em.

The Short (dis)Order Cook said...

You are eating lamb! Cool!

This looks like a hearty dish. I very often order lamb shanks in restaurants because I think they're such a flavorful cut. Polenta is such a great side dish with it too.

noble pig said...

Very nice. Are you talking about the gamey smell? I think all lamb smells that way...but yours is beautiful!

noble pig said...

Very nice. Are you talking about the gamey smell? I think all lamb smells that way...but yours is beautiful!

Pam said...

What a fine looking meal. Served over polenta sounds fantastic.

LaDue & Crew said...

Mmmmmm, can you just send some out my way?! It's pouring and cold, and it sounds so yummy!

Peter M said...

MArrow is a decadent delight...I can see you Bogarting the bone like a big fattie! lol

Kari said...

Look at that picture of the marrow! This looks fantastic. Polenta is my absolute favorite thing to serve under dishes that cook all day long:)

MikeTheWaiterDotCom said...

Lamb shanks, cooked for hours on low heat make such a tasty delight from a relatively inexpensive cut of meat. As for the marrow, I like to use it in a nice red wine sauce. Your pictures are fantastic.
Peace to you from Indiana, USA

we are never full said...

i'd suck that marrow in a hot second.

we heart lamb shanks - super cheap and do great in a pressure cooker if you don't have a lazy sunday available.

think mario put that orange in to match his clogs?

Proud Italian Cook said...

Wow! That sauce looks, and sounds fabulous, and look at you with the polenta! Nice!!

Marc @ NoRecipes said...

Looks delicious. Using lamb shanks is a great idea! The price on veal shanks is getting ridiculous these days.

Culinarywannabe said...

The sauce looks insane! I've never made lamb shank - It's going on my list asap!

Lisa said...

Great meal. I might go out and buy some lamb shanks this week. I don't care for Australian or New zealand lamb either. Sometimes I have a hard time finding the US one.

freefun0616 said...
This comment has been removed by a blog administrator.
brita said...

YUM! i definitely want to try this one!

abby jenkins said...

Marone! When I worked on Molto Mario, I ate A LOT of great food...his lamb shank and artichoke dish was one of the best things I have ever eaten...I was looking for that recipe when I came across this one. Love the addition of oranges, check out my blog in a couple days to see how it turns out! Happy Holidays!