French Provençal · intermediate
Provençal Braised Lamb Shank With Orange Zest And Olives
Tender halal lamb shanks slow-braised in an aromatic broth seasoned with fresh thyme, sweet orange zest, garlic, and savory green olives.
- PREP TIME
- 15 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb shanks generously with salt and black pepper.
- 02
Heat olive oil in a large Dutch oven over medium-high heat and sear shanks on all sides for 8 minutes until browned.
- 03
Remove lamb shanks and add diced onion and minced garlic to the pot, sautéing for 4 minutes until translucent.
- 04
Stir in tomato paste, orange zest, and fresh thyme, cooking for 1 minute until fragrant.
- 05
Pour in halal beef stock and return lamb shanks to the pot, bringing liquid to a gentle boil.
- 06
Cover with a tight lid, lower heat to low, and braise gently for 75 to 80 minutes until lamb is melt-in-your-mouth tender, stirring in green olives during the last 15 minutes of cooking.
A LITTLE KITCHEN KNOW-HOW
Dutch Oven Braising
Slow cooking tough cuts of meat submerged in seasoned liquid within a heavy lidded pot to render collagens and maximize tender texture.
Notes from the kitchen
- Ensure the braising liquid stays at a gentle simmer rather than a rapid boil so the meat remains moist and tender.
- Skim off any excess floating surface fat before serving for a cleaner, richer pan gravy.
- Original home-cooking adaptation inspired by French Provençal; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.