Braised Lamb Shanks with Olives and Tomatoes

• 4 pieces Lamb shank, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 250 ml Red wine
• 600 g Tomato, ripe
• 500 ml Chicken stock
• 2 sprigs Fresh rosemary
• 120 g Green pitted olives

1. Pat the lamb shanks dry, then season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the lamb shanks well on all sides, turning as needed, for 10 to 12 minutes until deeply coloured. Transfer to a plate.
3. Reduce the heat to medium. Finely chop the onion, then cook it in the pot for 6 to 8 minutes until softened and lightly golden.
4. Crush the garlic and stir it in for 1 minute until fragrant. Stir in the tomato purée and cook for 1 minute to deepen the flavour.
5. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base. Simmer for 3 to 4 minutes to reduce slightly.
6. Roughly chop the tomatoes and add them to the pot with the chicken stock and rosemary. Return the lamb shanks to the pot, nestling them into the liquid so they are mostly submerged.
7. Bring to a gentle simmer, then cover with a lid and cook on low for 2 hours, turning the shanks once halfway through. The meat should be very tender and nearly falling from the bone.
8. Stir in the green pitted olives and simmer, uncovered, for 10 minutes to meld the flavours and slightly thicken the sauce. Taste and adjust seasoning with a little more salt and pepper if needed.
9. Rest off the heat for 5 minutes, then spoon the sauce over the lamb shanks to serve. If the sauce looks oily, skim the surface with a spoon before serving.

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