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LAMB SHANKS PROVENCAL

article.title
PREP TIME
minutes
20mins
COOK TIME
minutes
2 hours
NUMBER OF SERVINGS
persons
4
DIFFICULTY
difficult
Moderate

INGREDIENTS

4 medium lamb shanks
1 tablespoon Delmaine Extra Virgin Olive Oil
1 onion, chopped

1 carrot, chopped
1 bouquet garni
salt and pepper to taste
2 tablespoons Delmaine Italian Balsamic Vinegar

2 tablespoons Delmaine Capers, rinsed and drained
2 tablespoons brown sugar
2 x 400g cans Delmaine Tomatoes with Fresh Garlic & Olive Oil
8 Delmaine Kalamata Olives, pitted

DIRECTIONS

Score the lambs shanks as you would a ham. Remove any excess fat.

Heat the oil in a large, heavy frying pan. Brown the shanks on all sides. Remove to one side. Add the onion and carrot to the pan. Sauté, until golden. Return the shanks to the pan and add the remaining ingredients.

Cover and cook on low heat for about 2 hours or until tender. Alternatively, cook in a covered casserole dish in the oven at 160°C for about 2 hours. Great served with Delmaine Fresh Pasta. Serves 4.