Burgundy Lamb Shanks

Burgundy Lamb Shanks

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 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

Cooking Directions

  1. Heat oil in a large high-sided saut├ę pan over medium-high heat.

  2. Season shanks with salt and pepper to taste, then dredge in flour.

  3. Place in pan and cook for 2-4 minutes on each side until well browned.

  4. Add onion and continue to cook, stirring occasionally for 3-4 minutes until golden.

  5. Pour in brown stock, red wine, olives, sage, bay leaf and orange zest and bring to a boil.

  6. Cover and cook on a low simmer for 2 1/2 hours, turning meat every 30 minutes to evenly cook.

  7. Add carrots and brussel sprouts and continue cooking for 15-20 minutes until tender.


  • Calories502
  • Fat17g
  • Protein65g
  • Cholesterol180mg
  • Total Carbs22g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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