Mediterranean Lamb Shank Stew with Kalamata Olives and Tomatoes
Equipment
- Dutch oven
- wooden spoon
- measuring cups
Ingredients
- 4 bone-in lamb shanks (about 3 pounds total)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup pitted Kalamata olives, halved
- 2 cups beef broth
- 2 teaspoons dried oregano
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Pat the lamb shanks dry and season them all over with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the shanks on all sides, about 8 minutes total, then remove them to a plate.
- Lower the heat to medium and add the onion. Cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
- Pour in the crushed tomatoes, beef broth, oregano, and bay leaves. Return the shanks to the pot and bring the mixture to a simmer.
- Cover the pot, reduce the heat to low, and cook for 2 hours, turning the shanks once halfway through, until the meat is very tender.
- Stir in the Kalamata olives and simmer uncovered for 10 minutes to let the flavors blend.
- Remove the bay leaves, taste and adjust salt and pepper if needed, then sprinkle with fresh parsley before serving.
Notes
For the best texture, keep the shanks submerged in liquid during the long simmer so the meat stays moist. Leftovers reheat well the next day and the sauce thickens nicely. Serve over couscous or with crusty bread to soak up the tomato and olive broth. If you prefer a brighter finish, add a squeeze of lemon at the table instead of extra salt.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch oven, wooden spoon, measuring cups
Cuisine: Mediterranean
Equipment: Dutch oven, wooden spoon, measuring cups