Onions & Olives
cooking this dish, your home will be filled with an unforgettably delicious
scent of garlic, thyme and kalamata olives. If you close your eyes you can
almost imagine living in the European countryside. Vine-ripened tomatoes and
kalamata olives make this dish unique. Lamb shanks vary in their cooking
time—as I found out when cooking for company one time—and may be prepared
the day before. Store in a glass dish because of the acid in the tomatoes,
reheat just before serving.
1 tablespoon olive oil
1 ½ pounds small lamb shanks
Freshly ground sea salt
Freshly ground four blend peppercorns
1 medium yellow onion, sliced
1 cup diced vine-ripened tomatoes
1 garlic clove, crushed in a garlic press
¼ teaspoon dried thyme
1 cup water
½ teaspoon chicken base
2 dried bay leaves
⅛ cup kalamata olives, pitted and sliced
Heat oil in a 5-quart nonstick sauté pan. Lightly brown lamb
shanks over medium heat. Sprinkle with salt and pepper,
2. Add onions and fry until golden. Add the tomatoes, garlic,
thyme, water, chicken base, bay leaves and olives.
3. Cover and continue to simmer on low for 45 minutes. Stir
and turn the lamb shanks.
4. Simmer for another 45 minutes or longer, this time varies
with each lamb shank. Lamb shanks are done when the meat
5. Serve the lamb shanks topped with the tomato sauce.
Hint: This dish is delicious with risotto.
Makes 2 servings