Best 5 Lamb Shanks With Potatoes Parsnips And Kalamata Olives Recipes

Prepare to tantalize your taste buds with a culinary journey that blends the richness of lamb shanks with the earthy sweetness of potatoes, parsnips, and the tangy delight of Kalamata olives. This dish is a symphony of flavors and textures that will leave you craving more. The lamb shanks, slow-cooked to fall-off-the-bone tenderness, absorb the savory flavors of the broth, while the vegetables roast to perfection, caramelizing and adding a touch of sweetness. The Kalamata olives add a burst of briny, salty goodness that complements the other ingredients beautifully.

Let's cook with our recipes!

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Slow-Cooker Lamb with Olives and Potatoes image

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 4h30m

Number Of Ingredients 12

Ingredients

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved

Steps:

Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g

LAMB SHANKS WITH POTATOES, PARSNIPS AND KALAMATA OLIVES

Lamb Shanks with Potatoes, Parsnips and Kalamata Olives image

Categories Olive Onion Potato Tomato Vegetable Braise Wheat/Gluten-Free Lamb Shank Parsnip Red Wine Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 16

Ingredients

6 12- to 16-ounce lamb shanks
3 tablespoons olive oil
4 medium carrots, peeled, cut into 1/4-inch-thick rounds
2 1/2 cups chopped onions
1 1/2 cups sliced celery
2 garlic cloves, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
2 cups water
2 cups dry red wine
1 3x1-inch piece orange peel (orange part only)
12 baby red-skinned potatoes
6 medium carrots, peeled, cut into 2-inch pieces
6 medium parsnips, peeled, cut into 2-inch pieces
1/2 cup Kalamata olives, pitted

Steps:

Sprinkle lamb with salt and pepper. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown, about 8 minutes. Transfer to large bowl.
Reduce heat to medium. Add carrot rounds, onions and celery to pot. Sauté until vegetables are tender and golden, about 10 minutes. Add garlic, rosemary and oregano. Sauté 1 minute. Stir in tomatoes with juices, 2 cups water, wine and orange peel. Return lamb to pot, pressing to submerge. Bring to boil. Reduce heat to low. Cover; simmer until lamb is just tender, about 2 hours 15 minutes.
Add potatoes, 2-inch carrot pieces, parsnips and olives to pot. Simmer uncovered until vegetables are tender and lamb is very tender, about 30 minutes longer. Using slotted spoon, transfer lamb and vegetables to platter. Boil juices in pot until thickened enough to coat spoon, about 5 minutes. Discard orange peel. Season sauce with salt and pepper.
Spoon sauce over lamb and vegetables and serve.

LAMB SHANKS AND POTATOES

Lamb Shanks and Potatoes image

Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.

Provided by Martha Stewart

Categories Lamb Recipes

Time 8h20m

Number Of Ingredients 11

Ingredients

1 can (15 ounces) crushed tomatoes in puree
3 tablespoons tomato paste
2 tablespoons apricot jam
6 garlic cloves, thinly sliced
3 strips orange zest
3/4 teaspoon crushed dried rosemary
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Coarse salt and ground pepper
3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2-inch-thick slices
1 1/4 pounds small new potatoes, scrubbed well, halved (or quartered, if large)

Steps:

In a 5- to 6-quart slow cooker, stir together tomatoes and puree, tomato paste, jam, garlic, orange zest, rosemary, ginger, and cinnamon. Season with salt and pepper. Add lamb and potatoes, stirring to combine.
Cover, and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper, if desired. Serve.
Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until lamb and potatoes are tender, 2 to 2 1/2 hours.

LAMB SHANKS WITH TOMATO & OLIVES

Lamb Shanks With Tomato & Olives image

A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!

Provided by ozzygirl

Categories Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

8 lamb shanks (french trimmed)
1/4 cup plain flour
salt & pepper
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 cup dry white wine
3/4 cup beef stock
2 (400 g) cans chopped tomatoes
6 anchovy fillets, drained and chopped
1/2 teaspoon dried chili pepper flakes
1 sprig fresh basil
1 cup black olives
1 tablespoon balsamic vinegar, viniger
1/2 cup fresh basil leaf (extra)

Steps:

Preheat oven to 180°C/160°C fan forced.
Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
Sprinkle extra basil leaves over lamb and sauce.
Serve hot.

Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5

LAMB SHANKS WITH PARSNIPS, CARROTS AND POTATOES

Lamb Shanks With Parsnips, Carrots and Potatoes image

This is a great recipe for lamb shanks, it's total comfort food at it's best, the juice from this is so good, if you like lots of juice then add in a little more water or broth, and adjust all ingredients to taste.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

6 lamb shanks
seasoning salt
black pepper
4 -6 tablespoons olive oil
2 medium onions, chopped
2 large celery ribs, chopped
2 tablespoons minced fresh garlic
2 -3 teaspoons dried rosemary
3 teaspoons dried oregano (or to taste)
2 teaspoons crushed red pepper flakes (or to taste)
1 (28 ounce) can diced tomatoes, undrained
1 cup water
1 cup chicken broth
2 cups dry red wine
4 large potatoes, peeled and cut into about 2-inch cubes
5 medium carrots, peeled and cut into about 2-inch pieces
6 medium parsnips, peeled and cut into 2-inch cubes
salt and pepper
1 cup pitted kalamata olive (or to taste)

Steps:

Season the lamb with seasoning salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add in the shanks and brown on both sides (this should take about 10-12 minutes).
Transfer the browned shanks to a bowl.
Add in the onion, celery, rosemany, oregano and 10-12 minutes or until the veggies are golden.
Add in the garlic and saute for 1 minute.
Add in the tomatoes with juice, water, broth and wine and return the lamb back to the pot (pressing the lamb into the juices with a fork or spoon) bring to a boil, reduce heat to low, cover and simmer about 2 hours or until the lamb are Just tender.
Add in the potatoes, carrots, olives and parsnips and simmer for another 30 minutes, or until tender.
After the 30 minutes of cooking season with salt and pepper.
Using a slotted spoon remove the lamb and veggies to a large platter.
Boil the juices for about another 5 minutes or until thickened, season again with black pepper.
Spoon the sauce over the lamb and veggies.

Nutrition Facts : Calories 1043.7, Fat 45.9, SaturatedFat 15.5, Cholesterol 242.1, Sodium 544.5, Carbohydrate 62.4, Fiber 10.6, Sugar 10.5, Protein 79.5

Tips:

For the best flavor, choose lamb shanks that are meaty and have a good amount of marbling.
Browning the lamb shanks before braising them helps to develop their flavor and color.
Be sure to use a heavy-bottomed pot or Dutch oven for braising the lamb shanks, as this will help to evenly distribute the heat.
Add plenty of vegetables to the braising liquid, as this will help to add flavor and depth to the dish.
Use a good quality red wine for the braising liquid, as this will help to tenderize the lamb shanks and add a rich flavor.
Braising the lamb shanks for at least 2 hours, or until they are fall-off-the-bone tender, is essential.
Serve the lamb shanks with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

This recipe for lamb shanks with potatoes, parsnips, and kalamata olives is a delicious and hearty dish that is perfect for a special occasion. The lamb shanks are braised in a flavorful red wine sauce until they are fall-off-the-bone tender, and the vegetables are roasted until they are tender and caramelized. The kalamata olives add a salty and briny flavor that complements the lamb and vegetables perfectly. This dish is sure to be a hit with your family and friends.