California Lamb Braised Lamb Shanks with Potatoes and Olives
chef laura kenny

Braised Lamb Shanks with Potatoes and Olives

Serves 4

Recipe by Chef Laura Kenny, Real Food Catering

Braised Lamb Shanks with Potatoes and Olives


Dust lamb with flour, salt and pepper. Heat 2 tablespoons oil and butter in a large oven-proof pot. Brown the lamb, about 6 minutes until colored on all sides. Remove from pan.

Reduce heat to medium and add remaining oil. Add garlic, onion, carrot, celery and thyme and cook 2-3 minutes, until fragrant. Return lamb to the pan and increase heat to high. Add wine, scraping the bottom of pan. Cook for 1-2 minutes, add stock, reduce heat to low, then cover with a lid and cook for 2 hours.

Remove lamb from pot and strain liquid to remove cooking vegetables. Add sauce and lamb back to pan with potatoes. Cook 45-60 minutes longer or until the lamb is very tender and potatoes are cooked through. Remove shanks, add olives and continue to heat until sauce is reduced by one-third. Remove from heat and season to taste with salt and pepper. Serve shanks with sauce, potatoes and olives; garnish with lemon zest and parsley.

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  • 4 lamb shanks
  • 1/4 cup flour
  • Salt and pepper to taste
  • 1/4 cup oil
  • 2 tablespoons butter
  • 3 cloves garlic, smashed
  • 1 onion, thinly sliced
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 3 sprigs thyme
  • 3/4 cup white wine
  • 2 cups chicken or beef stock
  • 2 pounds fingerling potatoes, cut into large pieces
  • 3/4 cup pitted mixed olives
  • 1 lemon, zested
  • 2 teaspoons parsley, chopped
  • Category
    leg of lamb, olives, potatoes, roasted, shank