Lamb shank with Jerusalem artichokes & black olives

Lamb shank with Jerusalem artichokes & black olives

A the table

By
From
Basque
Serves
6
Photographer
Laura Edwards

Latxa and Carrazana are the sheep breeds from the Basque Country – they produce meat with a really sweet and delicate flavour. I always think it’s amazing to see these animals walking around in the Basque countryside. Watching them always makes me hungry!

Ingredients

Quantity Ingredient
6 lamb shanks, (about 350 g each)
sea salt
freshly ground black pepper
olive oil
750-1000ml fresh chicken stock
600g jerusalem artichokes, scrubbed and cut into evenly sized pieces
150g pitted black olives
creamy mashed potatoes, to serve
handful chopped mint

Method

  1. Season the lamb shanks. Heat a little oil in a casserole dish and brown the lamb shanks all over. Pour in the stock and bring to the boil. Add the artichokes and reduce to a simmer.
  2. Cover and cook for 2–2½ hours until the lamb is falling from the bone. Stir in the olives for the last 20 minutes of cooking.
  3. Serve with creamy mashed potatoes, scattered with fresh mint.
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