Braised Lamb Shanks with Lemons, Tomatoes, and Green Olives

I was looking over a cookbook that I purchased a few months back from a bookstore bargain bin. The title of the book is How to Cook Meat by Chris Schlesinger and John Willoughby. The Missus happened to peek over my shoulder and noticed this braised lamb recipe...and it was off to North Park Produce, for lamb shanks, olives, and all the other supplies for this dish. I've made a few adjustments to account for our taste preferences, and also to cut down on the amount of skimming, and other tasks that are done several times in the recipe, it didn't seem necessary. I think it came out pretty well, and went well with our current overcast and cool weather.

Braised Lamb Shanks with Lemons, Tomatoes, and Green Olives

5-6 Lamb Shanks
2 Tb Olive Oil
2 Onions Sliced
2-6 Cloves Garlic, minced(depends on how much you love garlic - guess how many cloves I used?)
1/2 Cup Diced Celery(About 2-3 stalks)
2 Cups White Wine
2 Cups Chicken Stock, or even better Lamb Stock
6 Sprigs Fresh Thyme
1 Tb Fresh Thyme Leaves
2 Bay Leaves
2 Whole Cloves
3 Lemons(or 2 large) peeled and segmented
2-4 Tomatoes, cored and seeded, cut into a large dice
1/2 Lb Green Olives, rinsed, pitted, and sliced in half
Salt and Pepper to taste
Chopped Fresh Parsley

1 - Preheat Oven to 325

2 - Season lamb shanks with salt and pepper and brown over medium-high heat in Olive Oil in a Dutch Oven, or similar pot. I had to do this in batches.When the lamb shanks are browned well, transfer to a plate.

3 - Pour off excess fat in the pot(leave about 2 Tb), and add sliced onions, celery, and garlic.Cook over medium heat, stirring occasionally, until translucent. Deglaze pot with white wine and stock(if you have lamb stock, more power to you!) scraping up all the nice brown bits. Bring liquid up to a simmer and add lamb shanks back into the pot along with the sprigs of fresh thyme, bay leaves, and cloves.

4 - When the liquid is simmering, cover and place the pot into the oven. Cook for 2 to 2 1/2 hours, checking the lamb for doneness with a fork.

5 - When the lamb shanks are done, transfer them to a plate and cover with aluminum foil. Strain  the cooking liquid, and pour it back into the pot. Bring the liquid back to a simmer, skim off the fat from the braising liquid and slightly reduce the liquid. Add green olives and tomatoes into the liquid and cook for 5 minutes, stirring occasionally. Add lemon segments, and cook for 5 more minutes. Add shanks back into liquid and simmer over low heat for a few more minutes.

6 - Remove the pot from heat,add in Thyme leaves, and adjust the seasoning with salt and pepper.

7 - Serve over Couscous.

The dish turned out well, and fulfills my "cookbook obligation"....to limit the purchase of cookbooks, I have promised to make at least one dish from each cookbook I purchase. I'm still trying to figure out what I'll be able to make from Yoshihiro Murata's, Kaiseki......

A kind of funny thing happened at North Park Produce....not really paying attention, I asked the guy behind the meat counter for 6 lamb shanks....I guess he heard 6 pounds of lamb shanks. When I brought the bag home and opened it 9 lamb shanks rolled out. So I browned three of the lamb shanks without seasoning, and the Missus made braised lamb shanks and rice for Da Boyz.....in my next life, I want to be one of Da Boyz! Though the food coma can be really hard on you!

Comments

[Chubbypanda]

As long as it's not "How to Serve Man", you and I are Kosher. =D

[Cathy]

This sounds really good, Kirk. I'll try the recipe in a couple of weeks. :) Happy Easter.

[Kirk]

Hi CP - ruff...ruff! Grrrrr.

Hi Cathy - Happy Easter, I hope you enjoyed it!

[Annie]

How many cookbooks do you have??!!

[Kirk]

Hi Annie - I have 67 cookbooks...I've given each of them names, and tuck them into bed each night! Just kidding... LOL! I am trying to make at least one recipe from each one to justify owning so many cookbooks(several were gifts)...I'm doing rather well!

[nhbilly]

My wife needs to buy me some cook book if she wants good eats. ;-)

[Kirk]

Hi Billy - Just remember that the pressure will be on once you get those cookbooks! he-he-he....

[Annie]

wow! i don't feel bad about my collection of cookbooks then!! i'm trying to avoid acquiring too many cookbooks but then i'll justify a new cookbook by telling myself that they are necessary purchases if i want to keep eating at home without getting bored!!

[Kirk]

Hi Annie - By having to make at least one item from each cookbook limits me to several purchases a year.

[Deb Colomb]

I found you guys when I was researching Bud's Louisiana Food Shoppe. You seem to be one of many food gurus in San Diego so I am looking for some special info from you.
My 91 y/o mother loves lamb but only goes out for lunch. We've had Sammie's but she only goes out to eat for lunch so many other restaurants are not open then. Any ideas for lunch time lamb that is tasty, tender and not spicy??

[Kirk]

Hi Deb - Food Guru??? Thank you for the compliment...but I'm mostly a food "eater". I'm not quite sure that this will fit the bill, but I think the lamb dishes at Khyber Pass in Hillcrest are great....the food is well flavored, but everyone's determination of what is "spicy" is different. Why don't you have a gander at the menu:

http://www.restaurants.com/Ads.asp?URL=http://khyberpasscuisine.com/&RefNo=6192947579

And if it looks promising, give it a try yourself. And I'll keep thinking about it as well. I believe Chef Tony has not reopened yet, but that would have been a good place as well.

[Cathy]

Another Hello, Deb. I also eat, and document, like Kirk. Thanks for the nice words.
In La Mesa at Fletcher Parkway and Jackson (Same parking lot as Chili's) there is Vine Ripe Market and right in front next to the market entrance is a restaurant that serves Lamb Kabobs as well as Lamb Kafta. No atmosphere, plastic tables but excellent, fresh food. The menu is on the website www.vineripemarket.com