Lamb Shanks with Feta and Olives
- 2 tablespoons olive oil, plus more as needed
- 4 lamb shanks, about 1¼ pounds each
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 cup hearty red wine, such as Shiraz
- One 28-ounce can crushed tomatoes in puree
- One 15½-ounce can diced tomatoes in juice
- 1 tablespoon crumbled dried rosemary
- ½ teaspoon crushed hot red pepper flakes
- 1 cup pitted and coarsely chopped Kalamata olives
- ¾ cup (6 ounces) crumbled feta cheese
Instructions:
Meaty lamb shanks are one of my favorite cuts for winter cooking. They are so hearty that it’s hard to imagine serving them during warm weather. Nonetheless, the tomatoes and rosemary in this braise gives the dish a sunny Mediterranean feeling. Serve it spooned over orzo, pasta, or rice, or with roasted potato wedges.
- Position a rack in the center of the oven and preheat to 300°F.
- Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with the salt and pepper. In batches, add them to the Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate.
- If needed, add a little more oil to the Dutch oven and heat over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook until it gives off its fragrance, about 1 minute. Add the wine and bring to a boil, stirring up the browned bits in the Dutch oven with a wooden spatula. Stir in the crushed tomatoes, diced tomatoes with their juice, rosemary, and red pepper flakes. Return the lamb shanks to the Dutch oven and bring to a boil.
- Cover tightly and bake until the lamb is very tender, about 2½ hours. During the last few minutes, stir in the olives.
- Season the sauce with salt and pepper to taste. Serve the lamb shanks hot, sprinkled with the feta cheese.