Lamb shanks with olives and red wine


The flavour of the red wine and olives in these parcels becomes concentrated as they cook, seasoning the fall-off-the-bone lamb. We've served it with a simple fennel and celeriac salad; try it with boiled orzo tossed with a little olive oil and salt. When it comes to wrapping the parcels, leaving the bone exposed is an impressive way to present the shanks - stand them upright in a bowl to wrap them and secure the parcels around the bone.

You'll need

4 French-trimmed lamb shanks (about 250gm each) 300 gm tomato polpa (see note) 100 ml dry red wine 80 gm small unpitted Kalamata olives in brine, plus 1 tsp olive brine 2 tbsp extra-virgin olive oil 4 garlic cloves, thinly sliced 2 rosemary sprigs, torn 1 oregano sprig, torn, plus extra to serve 1 tsp red wine vinegar 1 tsp dry-roasted fennel seeds   Fennel and celeriac salad 60 ml (¼ cup) extra-virgin olive oil 3 tsp white wine vinegar ½ tsp Dijon mustard 1 baby fennel bulb, shaved on a mandolin ½ celeriac (about 300gm), cut into julienne 2 golden shallots, thinly sliced

Method

  • 01
  • Preheat oven to 160C. Place 4 large pieces of baking paper (about 40cm long) on a work surface and top each with another piece at an angle. Divide lamb shanks among sheets and pull up sides of paper to prevent liquid escaping. Combine remaining ingredients in a bowl and spoon onto each shank, then season to taste. Fold paper up around the shanks and secure with kitchen string. Place parcels in a baking dish and bake until lamb falls from the bone (2¾-3 hours; unwrap a parcel to check).
  • 02
  • For fennel and celeriac salad, whisk olive oil, vinegar and mustard in a bowl. Season to taste, then add fennel, celeriac and shallot and toss to combine. Unwrap lamb parcels, top with extra oregano and serve with fennel and celeriac salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Tomato polpa, finely chopped tomatoes canned in their juice, is available from select supermarkets and delicatessens. If it’s unavailable, substitute canned crushed tomatoes.

Drink Suggestion

A robust Greek red such as an agiorgitiko

Featured in

Aug 2017

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