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Lamb Shanks with Tomatoes and Olives

Original recipe from Bittman, M (1998). How to Cook Everything. New York, NY: Wiley. p. 488
kept bymsl521
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4 servings
2 hours or more, largely unattended

Good olives make this dish; [Bittman] like[s] a mixture of the big green kind from Southern Italy and Calamatas or another flavorful black variety, but use what you can get.


1 tbsp olive oil
4 lamb shanks, about 1 pound each
Salt & freshly ground black pepper to taste
2 c. sliced onions
1 tbsp minced garlic
1/2 tsp fresh type leaves, a couple sprigs fresh thyme, or 1/2 tsp dried thyme
1/2 c chick, beef, or vegetable stock, or white or red wine, or water, or a combination
1 c. cored and chopped tomatoes (canned are fine; drain them first)
1.5 c. assorted olives, pitted
Minced fresh basil or parsley leaves for garnish



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