Lamb Shanks and Olive Casserole
This Lebanese lamb casserole is basically what happens when a slow braise develops a bit of an attitude. Lamb shanks cook until they are barely hanging onto the bone, while olives, seven-spice and pomegranate molasses push the sauce between savoury, briny and sweet-tart. Then there are anchovies, which sound like they have wandered into the wrong recipe but quietly melt away and leave behind a serious hit of umami. Give it enough time and everything collapses into a rich, deeply flavoured sauce that demands bread, rice, or preferably both. Some dishes are simply not designed for restraint.
Ingredients
8 lamb shanks, trimmed
2 tbsp all-purpose flour
1 tbsp olive oil
1 red onion, sliced
3 garlic cloves, lightly crushed
4 canned anchovy fillets, drained and chopped
2 tsp seven-spice seasoning
200 ml red wine
200 ml hot stock
400 g chopped tomatoes
150 g green olives
1 tbsp pomegranate molasses
A pinch of paprika
8 fresh basil leaves, torn
Salt, to taste
Freshly ground black pepper, to taste
Method
Brown the lamb
Preheat the oven to 160°C.
Pat the lamb shanks dry and dust them lightly with flour. Season with salt and freshly ground black pepper.
Heat the olive oil in a large flameproof casserole over medium heat. Add the lamb shanks and brown them evenly, turning occasionally, for 8–10 minutes.
Transfer the browned shanks to a plate.
Build the base
Add the sliced onion and crushed garlic to the same casserole.
Reduce the heat and cook for about 5 minutes, stirring occasionally, until the onions soften.
Add the chopped anchovies and seven-spice seasoning. Stir well and cook for another minute or two. The anchovies should melt into the onions and provide savoury depth rather than a pronounced fishy flavour.
Deglaze and braise
Pour in the red wine and simmer for a few minutes, scraping up any browned bits from the bottom of the pot.
Return the lamb shanks to the casserole.
Add the hot beef stock and chopped tomatoes. Bring everything to a gentle boil.
Cover the casserole and transfer it to the preheated oven.
Cook for approximately 2 hours, or until the lamb is very tender and almost falling from the bones.
Add the olives and finish
Remove the casserole from the oven and return it to the stovetop.
Add the green olives, pomegranate molasses and paprika.
Simmer uncovered for 15 minutes, allowing the sauce to reduce slightly and the flavours to come together.
Stir in the torn basil leaves and taste for seasoning. Adjust the salt and pepper if necessary.
Rest for 20 minutes before serving.
To serve
Serve the lamb shanks hot, spooning plenty of the tomato, olive and pomegranate sauce over the meat.
The finished dish should have fall-apart tender lamb, a rich tomato-based sauce, briny olives and a subtle sweet-tart note from the pomegranate molasses.