• 4 ea lamb shanks

  • As needed sea salt, pepper
  • 4 oz bacon, 1/4” cubes
  • 2 cups onions, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup dried tomatoes
  • 3 cloves garlic, paste
  • 1 bottle Syrah wine
  • 4 ½ oz chicken stock
  • 2 cups cerignola olives, pitted, chopped
  • 2 tsp thyme leaves
  • 1 sprig rosemary
  • 10 sprigs parsley


Dry lamb shanks and season with salt and pepper – set aside; brown and crisp bacon in heavy pan; remove crisped bacon – drain off all but small amount of fat and sear lamb on both sides – remove; on medium heat, cook onions, carrots, celery and tomato until soft and brown; add garlic and bacon – cook 30 seconds to blend flavors; add wine, stock and olives – scraping off fond; add whole fresh herbs; add lamb back in and bring to a boil.

Cover with parchment and foil; braise in 325ºF oven for approximately 2 ½ hours until lamb is fork tender; remove from oven and coolin refrigerator uncovered  in liquid until you can comfortably handle. Remove bones and place back in liquid.

At service, bake at 375ºF for approximately 30 minutes or until it reaches 165ºF; add minced thyme and serve with gremolata (see Bob’s recipe).


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