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Lamb Shanks with Olives and Capers
Ingredients
•
2 tbs olive oil
•
4 small lamb shanks, well-trimmed
•
salt and freshly ground black pepper
•
1 medium onion, chopped
•
¾ cup dry white wine
•
1 cup peeled, seeded, and chopped
fresh or canned tomato
•
½ cup chopped pitted black olives,
such as Gaeta
•
2 cloves garlic, finely chopped
•
2 tbs capers, rinsed and chopped
•
2tbs chopped fresh flat-leaf parsley
Cooking time: 3-4h – Temperature: 230°C
Method
1. Rinse lamb and pat dry; lay shanks
side by side in a 12- by 17-inch pan
about 2-inches deep. Bake in a
230°C convection oven, turning once,
until meat is well browned all over, for
about 25 minutes. Reduce oven
temperature to 160°C.
2. Meanwhile, place capers and olives
in a fine strainer and rinse with cool
water; drain. Mince rosemary or
combine with about 1 cup of the wine
in a blender and whirl until minced.
Scatter capers, olives, and rosemary
over lamb (or pour rosemary-wine
mixture evenly over lamb) and add
the wine (the rest of the wine if
whirling some with rosemary); stir
around shanks to scrape up browned
bits. Sprinkle pepper and lemon peel
over meat; add lemon juice to pan.
3. Cover pan tightly with lid or foil.
4. Bake until meat is very tender when
pierced and pulls easily from the
bone, for about 3 to 3 ¼ hours.
5. Spoon equal portions of Lemon
Couscous into wide, shallow bowls.
With tongs, lift lamb shanks from pan
and set one on couscous in each
bowl. Skim and discard fat from juices
in pan. Ladle juices with olives and
capers over meat. Garnish each bowl
with about ½ cup watercress sprigs.
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