Braised Lamb Shanks with Lemon & Olives


4 lamb shanks
1/4 cup plain flour
1/3 cup extra virgin olive oil
3 garlic cloves, crushed
1 red onion, thinly sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
2 thyme sprigs
3/4 cup white wine
2 cups stock
3 potatoes, cubed
3/4 cup olives
1 lemon, zest


Heat 2 tbsp oil in a large casserole over medium-high heat. Coat lamb in flour, salt and pepper. Cook shanks until browned. Remove from pan and set aside.

Add garlic, onion, carrot, celery, thyme and remaining oil. Cook until fragrant, then return lamb to casserole. Increase heat and deglaze bottom of casserole with wine. Once wine evaporates, add stock and water to cover lamb. Reduce heat and cover to cook for 2 hours.

Add potatoes and olives. Cook covered for 45 minutes or until lamb is very tender. Remove lid and simmer for 10-15 minutes until reduced by one-third. Remove from heat and add lemon zest. Season with salt and pepper as needed.
4 Sprinkle lamb shanks with lemon zest and extra thyme leaves to serve.

Serves: 4