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!
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!
Comments
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.
LL
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.
Peace to you from Indiana, USA
mTw
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?