- 2 tablespoons olive oil, plus more as needed
- 4 lamb shanks, about 1¬ľ pounds each
- 1 teaspoon salt, plus more to taste
- ¬Ĺ 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 15¬Ĺ-ounce can diced tomatoes in juice
- 1 tablespoon crumbled dried rosemary
- ¬Ĺ teaspoon crushed hot red pepper flakes
- 1 cup pitted and coarsely chopped Kalamata olives
- ¬ĺ cup (6 ounces) crumbled feta cheese
Meaty lamb shanks are one of my favorite cuts for¬†winter cooking. They are so hearty that it‚Äôs 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¬įF.
- 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 2¬Ĺ 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.