Lamb shanks with thyme and olives recipe

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Created by Gabriel Gaté

1 comments

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Rating:

5/ 5 stars 5 Votes

Cuisine: French
Serves 4

Sisteron – Bourg-Les-Valence

Today, French chef Gabriel Gaté talks about some beautiful provençal foods and prepares a very colourful and flavoursome dish of lamb shanks with herbs and olives. Sommelier Christian Maier chooses a red wine from the Rhône Valley to go with the dish. For more Tour news, visit the SBS Tour de France website .

More Taste Le Tour recipes

Fan of lamb shanks? Why not try our traditional braised lamb shanks recipe. Or perhaps you prefer the more exotic Thai-style lamb shanks recipe, in a delicious yellow curry sauce.

Ingredients

4 lamb shanks
salt and freshly ground black pepper
4 sprigs of lemon thyme
3 tbsp extra virgin olive oil
1 brown onion, diced
3 cloves of garlic, crushed
2 medium globes of fennel, each cut into 8 segments
1 green capsicum, cut into bite-size pieces
1 red capsicum, cut into bite-size pieces
3 medium tomatoes, quartered
50 ml dry white wine
30 baby olives

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Preparation

Preheat the oven to 140C

Season the lamb shanks with salt, pepper and the finely cut thyme.

Heat the olive oil in an oven-proof pan and brown the meat for a few minutes.

Add the onion and garlic and stir briefly. Add the fennel, capsicum and tomatoes, making sure to distribute the vegetables well in the pan. Add the wine, bring to a simmer and cook for 1 minute.

Cover the pan with a lid and cook in the preheated oven for about 2 hours until the meat is tender. During the cooking stir the vegetables and turn the meat a couple of times.

Transfer the cooked meat and vegetables to a dish.

Boil down the pan juices to a sauce consistency. Add the olives and stir for 10 seconds.

Spoon the vegetables onto 4 plates. Top each with a lamb shank and spoon the sauce and olives over the top.

If you enjoyed this Lamb shanks with thyme and olives recipe then browse more French recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

16 Jul 2010 12:25 AEST

Kevin Deakin

Berri SA 5343

Just superb and so Tasty

Thank you Gabriel Gat� for yet again such as tasty dish. If this is the dish of the tour then I would love a trip to the tour de france 2011

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