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Ingredients
- 1tablespoon vegetable oil
- 4lamb shanks, ½ pound each
- 1large onion, peeled and minced
- 1clove garlic, peeled and minced
- 1large celery root, peeled and cut into ½-inch dice
- 3carrots, peeled and cut into ½-inch dice
- 2cups cracked green olives, pitted
- 2tablespoons grated fresh ginger
- 1cup red wine
- 3cups chicken broth, homemade or low-sodium canned
- 4plum tomatoes, peeled, cored, seeded and diced
- 2tablespoons grated lemon rind
- ¼teaspoon ground cumin seed
- ¼teaspoon ground coriander seed
- ¼teaspoon ground cinnamon
- 2cardamom seeds, cracked
- ½teaspoon chili pepper flakes
- 1bay leaf
- ½cup minced coriander leaves
- ½cup minced parsley leaves
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground black pepper, plus more to taste
Nutritional analysis per serving (4 servings)
716 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 44 grams protein; 1784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
- Step 2
Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
- Step 3
Add the wine, increase the heat to high and simmer until reduced to ½ cup, about 5 minutes.
- Step 4
Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
- Step 5
Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).
Private Notes
Comments
Really delicious. For the two of us, I had 2 shanks, about 1 pound each. I used the full amount of broth and wine and the sauce was just so good. Instead of cooking on the stove, I brought the cast-iron Dutch oven to a boil and then put in the oven at 300 for about 5 hours. Cooled it overnight, refrigerated, and then reheated on the stove the next day. Spectacular.
Amazing, memorable., and filling..even though I forgot the olives. WOW...we'll be making this again!
I’ve made this several times. Last time I used lamb stew meat and served it with noodles. This has become a winter favorite.
Loved it! Used two shanks and subbed parsnips for celery root, castelveltrano for cracked green olives Took the meat off the bone while the sauce simmered on the stovetop. Added the meat back in before serving with orzo. We had two servings and four more are now in the freezer as instant meals for this empty nest couple. A keeper, for sure!
Wonderful flavors. Served it with olive oil mashed potatoes and a hearty red wine.
I’ve made this several times. Last time I used lamb stew meat and served it with noodles. This has become a winter favorite.