Ingredients
1 teaspoon olive oil
3 pounds lamb shanks, cracked
Kosher salt and ground black pepper to taste
1 tablespoon all-purpose flour
2 cups frozen pearl onions
2 cups brown stock
1 1/4 cups red wine
1 cup Lindsay® Ripe Pitted Olives
1 tablespoon chopped sage
1 bay leaf
2 teaspoons chopped orange zest
2 cups carrots, diced 1-inch
2 cups brussel sprouts, halved