French Market Recipe 2025 15
L’Agneau braise aux olives et citron
Braised lamb with olives and lemon
Ingredients for 4 servings
• 2 Lamb shanks
• 100 ml olive oil
• 2 large garlic cloves
• 1 large onion
• Large sprig of fresh rosemary
• 100 ml of destoned dark olives
• 1 lemon
• ½ bottle Shiraz
• Salt and Pepper
Directions:
1. Peel and slice the onion
2. Peel and chop the garlic
3. Wash and cut the lemon into quarters
4. Slice the olives in half
5. Heat the olive oil in a heavy based saucepan or wok.
6. Add the garlic and onions and fry gently until golden
7. Add the lamb and brown lightly on all sides
8. Pour in half a bottle of red wine and add the lemon quarters
9. Wash the rosemary then scrunch the rosemary in your hand and add to the lamb
10. Add salt and pepper to taste
11. Cover and simmer gently for about 1 and ½ hours, turning about every half hour
12. Check meat is tender. Remove from pan, put in a covered dish and keep warm.
13. Strain the meat juice through a sieve into a bowl.
14. Pour the meat juice back into the saucepan and bring to boil, allow liquid to reduce and thicken
15. Take the lemons and rosemary out of the sieve and discard.
16. Take the olives out of the sieve and put aside in a bowl and keep warm
17. Take the cooked onion and garlic and puree in a blender, then strain through a sieve to remove any lumps, put in a small dish, keep hot
18. Carve the cooked meat and place on a warm platter and decorate with the olives
19. Pour the meat juice into a sauce boat and serve with the meat and the puree of onions
Serve the lamb hot, accompanied by mashed potato to mop up the sauce and pair with a glass of Chateau Neuf du Pape, Domaine Mathieu Le Centenaire, available at our shop or order online at www.frenchmarket.co.za
Bon Appétit