Recipe by Rachel Bradley-Gomez



(Can be made in Dutch oven or crock pot)

* If Coratina is not available, use a medium intensity extra virgin olive oil from The Tasteful Olive


4 lamb shanks

1/2 C flour

1 T kosher salt

Fresh ground pepper to taste

4" sprig of rosemary with woody stems discarded

4 cloves fresh garlic, minced

1 medium onion, minced

1 large carrot, finely diced

1/3 C Coratina (or a medium intensity) Extra Virgin Olive Oil

3 C robust red wine such as Malbec

1 C water

Sea salt and fresh ground pepper

more olive oil (this time, mild olive oil from The Tasteful Olive)

Mashed potatoes

Directions: (If using a Dutch oven in your oven, preheat to 300 degrees)

In wide, shallow dish or gallon size zip-lock bag, mix the flour, salt and pepper. Rinse and pat lamb shanks dry and dredge in the flour. In a large heavy-bottom pan, heat the olive oil over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowd the pan, cooking for about 5 minutes per side ... then set aside.

In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. Pour in the wine and simmer for another couple minutes and then add a cup of hot water. Add the fresh rosemary to the bottom of the crock pot or Dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered in a heavy Dutch oven, for six hours ... or in a crock pot set on low.

After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover to keep warm. Strain and de-fat the braising liquid. Place in a small sauce pan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. For each serving, pour the reduction over the lamb shank, which has been placed atop a bed of mashed potatoes made with the fresh Biancolilla or Hojiblanca extra virgin olive oil.

Serves 4