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Francois de Melogue


Wine geek




Tue Sep 02, 2008 8:26 am


Anderson Valley, Northern California

Lamb Shanks with Olives, Lemon and Basil

by Francois de Melogue » Wed Jun 10, 2009 5:17 pm


I made these the other night for dinner and damn were they tasty...

Lamb Shanks with Olives, Lemon and Basil
a super simple lamb preparation with big, bold flavors!

ingredients for four servings:

4 each Lamb Shanks, each should weigh 1.25# approximately
1 T. Sea Salt
2 t. Black Pepper
¼ c. Canola Oil
1 each Sweet Onion, peeled and sliced
3 each Carrots, peeled and sliced
1 each Tomato, chopped
4 cloves Garlic, roughly chopped
2 T. Tomato Paste
2 T. Flour
1 each Lemon, zest only
½ t. Red Pepper flakes
2 each Bay Leaves
1 t. Fennel Seeds
2 each Star Anise
1 sprig Thyme
1 sprig Rosemary
1 qt. Chicken Broth
1 c. Olive Oil Cured Black Olives
1 t. dried Oregano
1 bunch Basil, chopped roughly
1 each Lemon, zest only


Season lamb with sea salt and black pepper. Heat oil in pan large enough to hold all ingredients. Sear lamb on all sides, then remove from pan. Add sliced onions and carrots and cook till lightly browned and tender, about five minutes. Add chopped tomato and garlic and continue cooking two minutes. Add tomato paste and flour and stir till well mixed. Add first lemon zest, red pepper, bay leaves, fennel seeds, star anise, thyme, rosemary and chicken stock. Stir well then add lamb and cook slowly till lamb meat is tender and starts to fall off the bone, about three hours. Remove lamb from broth, strain sauce pressing the solids in a mesh strainer to extract all the flavors. Add the olives, oregano, chopped basil and second lemon zest. Return the lamb to the pan and get ready to smile!!!

former Chef François de Mélogue

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