Provençal Lamb Shanks with Green Olives and Artichokes
Most lamb shank recipes call for red wine, however, this version is cooked with white wine and herbs which makes for a lighter and more flavourful sauce. The added orange juice and zest work well with this dish and create magic with the artichokes and green olives. Serve with soft buttery polenta and some KWV Cathedral Cellar Triptych.
3 – 4 hours
- 4 lamb shanks
- pinch of flour, salt and pepper
- butter and Willow Creek Mission Single Cultivar Extra Virgin Olive Oil for frying
- 4 onions, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 1 carrot, peeled and cubed
- 1 celery stalk, chopped
- 1 leek, washed and chopped
- 100 g tomato paste
- 1 bottle (750 ml) white wine
- 1 litre prepared chicken or lamb stock
- handful of rosemary, thyme, marjoram or oregano
- 1 tin chopped tomato
- 15 ml paprika
- 4 bay leaves
- zest and juice of 2 oranges
- 2 tins artichokes, drained and quartered
- 100 g green olives
- salt and pepper to taste
Dust the lamb shanks in some flour, salt and pepper.
Heat butter and olive oil in a large frying pan and fry the shanks until golden brown.
Remove from the pan and fry the onion, garlic, carrot, celery and leek until browned. You can add more butter and olive oil if needed.
Add the tomato paste and fry for 5 minutes.
Add the wine, stock, herbs, chopped tomato, paprika, bay leaves and lamb shanks and bring to a slow boil.
Cover and place in the oven for 3 – 4 hours or until the meat is soft.
Once done, remove the meat from the sauce, place it back onto the stove and add the orange juice and zest, artichokes and green olives. Reduce the sauce slowly over medium heat for about 30 to 45 minutes and season to taste.
Add the meat back to the sauce for a further 15 minutes and serve with mashed potatoes or creamy polenta.
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