Burgundy Lamb Shanks


  • 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 California Black Ripe Olives, whole, pitted
  • 1 tablespoon chopped sage
  • 1 bay leaf
  • 2 teaspoons chopped orange zest
  • 2 cups carrots, diced 1-inch
  • 2 cups brussel sprouts, halved


  1. Heat oil in a large high-sided sauté 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, California Ripe 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.

    Serving suggestion: Serve over white beans.

Nutritional Analysis Per Serving:

Calories 502, Fat 17g, Cholesterol 180mg, Sodium 845mg, Carbohydrate 22g, Protein 65g, Calories from fat 31%