Lamb Shanks with Madeira and Olive Sauce
Indulge in the rich, slow-cooked flavors of Lamb Shanks with Madeira and Olive Sauce, a comforting dish that turns tender lamb shanks into a luxurious meal. This recipe combines the earthy essence of black olives, the aromatic depth of fresh thyme, and the subtle sweetness of Madeira wine, all simmered together in a robust, tomato-based sauce. Perfectly caramelized vegetables like onion, carrot, and celery complement the fall-off-the-bone lamb, creating a harmonious medley of flavors. Ideal for special occasions or cozy family dinners, this impressive one-pot recipe takes its time on the stove to produce melt-in-your-mouth results. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every drop of the savory sauce. Whether hosting or treating yourself, this dish is a true showstopper that combines elegance with comforting warmth.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 cup Madeira wine
- 3 cups beef stock
- 1 cup canned diced tomatoes
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 1 cup black olives, pitted and halved
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the lamb shanks with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Brown the lamb shanks on all sides, about 2-3 minutes per side. Remove the shanks and set them aside.
Reduce the heat to medium, then add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Deglaze the pot by pouring in the Madeira wine, scraping up any browned bits from the bottom.
Return the lamb shanks to the pot, then add the beef stock, diced tomatoes, bay leaf, and thyme sprigs. Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer gently for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
In the last 30 minutes of cooking, stir in the black olives and adjust the seasoning with additional salt and pepper if needed.
Once cooked, remove the bay leaf and thyme sprigs. Garnish with chopped parsley, if desired.
Serve the lamb shanks hot with the sauce spooned over them, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
