Lamb Shanks In Olive Infused Tomato Sauce

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 6 lamb shanks
• 1 tablespoon fresh thyme, chopped
• 3 bay leaves
• black pepper
• 2 tablespoons olive oil
• 100 ml white
• 6 tomatoes, skinned and diced
• 1 carrot, chopped
• 1 onion, chopped
• 1 celery rib, chopped
• 1 liter chicken stock
• 4 garlic cloves
• 1 tablespoon olive tapenade (heaped or to taste)
• 8 black olives
• 4 medium tomatoes, oven roasted
• 1/2 lemon, zest of
• 1/4 cup parsley, chopped
• 2 garlic cloves, finely chopped

Recipe

• 1 trim shanks, cut away fat and skin.
• 2 marinate with thyme, pepper and olive oil for several hours or overnight.
• 3 season shanks and brown in a heavy based pot with olive oil. deglaze with white and reduce by about 1/2. add tomatoes and vegetables, then add stock.
• 4 bring to the boil and add garlic and bay leaves. check seasonings.
• 5 cook gently 1 1/2 to 2 hours or until tender and falling from the bone.
• 6 remove the shanks. blend the sauce until smooth, check seasonings and consistency (may need more stock).
• 7 just before serving add the tapenade to the sauce.
• 8 place shanks in four bowls, ladle over the sauce and garnish with olives and oven roasted tomatoes and sprinkle with gremolata.
• 9 serve with mashed potatoes.
• 10 for gremolata combine lemon, parsley and garlic in a bowl.