SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lamb Shanks with Three-Olive Sauce

Makes: 6 servings
Prep 30 mins Slow Cook 8 hrs to 9 hrs  (low) or 4 to 4-1/2 hours (high)
Lamb Shanks with Three-Olive Sauce
Ingredients
  • 1  teaspoon  dried oregano, crushed
  • 1  teaspoon  dried rosemary, crushed
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 1/4 - 1/2  teaspoon  crushed red pepper
  • 4  meaty lamb shanks (about 5 pounds total), cut into 3- or 4-inch pieces
  • 2  tablespoons  olive oil
  • 6  cloves  garlic, minced
  • 1  cup  chicken broth
  • 3/4  cup  white wine
  • 2  tablespoons  cold water
  • 2  tablespoons  cornstarch
  • 1/4  cup  pitted Kalamata olives, coarsely chopped
  • 1/4  cup  pitted Spanish olives, coarsely chopped
  • 2  tablespoons  pitted oil-cured black olives, coarsely chopped
  • 2  tablespoons  lemon juice
  •  Hot mashed potatoes (optional)
  •  Feta cheese (optional)
  •  Snipped fresh rosemary (optional)
Directions

1. In a small bowl combine oregano, dried rosemary, salt, black pepper, and crushed red pepper. Sprinkle herb mixture over lamb shank pieces; rub in with your fingers.

2. In an extra-large skillet heat oil over medium-high heat. Add lamb shank pieces; brown on all sides, working in batches if necessary. Transfer lamb shank pieces to a 5- to 6-quart slow cooker. Sprinkle lamb evenly with garlic. Pour broth and wine over mixture in slow cooker.

3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

4. Using a slotted spoon, transfer meat to a serving platter; cover to keep warm.

5. For sauce, pour cooking liquid into a glass measuring cup; skim off fat. Measure 2 cups of the cooking liquid; pour into a small saucepan. In a small bowl stir together the cold water and cornstarch. Stir into saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in Kalamata olives, Spanish olives, black olives, and lemon juice.

6. Serve meat with sauce and, if desired, mashed potatoes. If desired, sprinkle with cheese and fresh rosemary.

Nutrition Facts (Lamb Shanks with Three-Olive Sauce)
  • Servings Per Recipe 6,
  • cal. (kcal) 587,
  • Fat, total (g) 33,
  • chol. (mg) 194,
  • sat. fat (g) 11,
  • carb. (g) 6,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 58,
  • vit. A (IU) 49,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 18,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 6,
  • sodium (mg) 742,
  • Potassium (mg) 855,
  • calcium (mg) 40,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe