Lamb Shanks with Three-Olive Sauce
INGREDIENTS
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1 teaspoon dried oregano, crushed
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon crushed red pepper
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4 meaty lamb shanks (about 5 pounds total), cut into 3- or 4-inch pieces
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2 tablespoons olive oil
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6 cloves garlic, minced
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1 cup chicken broth
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3/4 cup white wine
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2 tablespoons cold water
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2 tablespoons cornstarch
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1/4 cup pitted Kalamata olives, coarsely chopped
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1/4 cup pitted Spanish olives, coarsely chopped
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2 tablespoons pitted oil-cured black olives, coarsely chopped
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2 tablespoons lemon juice
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Hot mashed potatoes (optional)
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Feta cheese (optional)
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Snipped fresh rosemary (optional)
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