Silvia’s Italian Table
Agnello Alla Ligure (Ligurian Style Lamb)
Melt-in-the-mouthLigurianlambshankswitholivetaggiascheandpinenuts.
Serves:4
Ingredients
• 4French-trimmedlambshanks
• 1/4cup(35g)plainflour
• 4tablespoonsextravirginoliveoil
• 3garliccloves,bruised
• 1redonion,thinlysliced
• 1carrot,roughlychopped
• 1celerystalk,roughlychopped
• 3thymesprigs,plusextrathymeleavestoserve
• 3/4cup(185ml)whitewine
• 2cups(500ml)chickenorbeefstock
• 3desireepotatoes(about600g),peeled,cutintowedges
• 3/4cup(150g)pittedmixedolives
• 2-3tablespoonsoftoastedpinenuts
• Finelygratedzestof1lemon
Method
Dustthelambinflour.Heat2tbpsoilinalargecasseroleovermedium-highheat.
Seasonthelamb,thencook,turning,for6-8minutesuntilbrowned.Removefrom
panandsetaside.
Silvia’s Italian Table
Reduceheattomediumandaddthegarlic,onion,carrot,celery,thymeand
remaining2tbpsoil.Cookfor2-3minutesuntilfragrant.
Returnlambtothecasseroleandseason.Increaseheattohighandaddwine,
scrapingthebottomofpan.Cookfor1-2minutesuntilevaporated.
Addstockandenoughwatertocoverlamb.Reduceheattolow,thencoverwithalid
andcookfor2hours.
Addpotatoesandolives,coverandcookforafurther45minutesoruntilthelambis
verytenderandpotatoesarecookedthrough.Removethelidandsimmerfor10-15
minutesuntilreducedbyone-third.Removefromheatandseason.
Sprinklelambshankswithlemonzest,toastedpinenutsandextrathymeleavesto
serve.