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Braised Lamb Shank with Sweet & Savory Caponata

Braised Lamb Shanks

This is one of my favorite dishes because of the braising technique. The shank, a less desirable and inexpensive cut of the lamb, is slowly tenderized with deep fl avors from the caponata. The vegetables are cooked down very slowly, which allows all of the natural sweetness to be released. When combined with the brininess of the olives and the woodsy flavors of the rosemary, this dish becomes extremely balanced.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings



  • 1 large eggplant, small dice
  • 1 zucchini, small dice
  • 1 yellow squash, small dice
  • 1 large Spanish onion, small dice
  • 4 cloves garlic, minced
  • Extra-virgin olive oil for sautéing
  • 10 oz. canned San Marzanos tomatoes, small dice
  • 3/4 cup manzanilla olives, chopped
  • Salt and pepper

Lamb Shank

  • 6 lamb shanks
  • 2 tablespoons fresh rosemary, stemmed
  • 2 tablespoons garlic, minced
  • 8 tablespoons extra-virgin olive oil
  • 1/2 cup dry red wine
  • Salt and pepper


  • 1 cup whole wheat couscous
  • 1 1/2 cups low-sodium vegetable stock
  • 1/3 cup almonds
  • 1/3 cup black currants
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper


1 Place lamb shanks in large mixing bowl. Add rosemary, garlic, and olive oil and toss to coat. Transfer to large Ziploc bag. Let lamb marinate for 4 hours or overnight.
2 Heat large pot to low heat and cook eggplant, zucchini, squash, onion, garlic, tomatoes, and olives covered for 2 hours, stirring occasionally.
Season with salt and pepper.
3 Season lamb shanks with salt and pepper. Heat Dutch oven to high heat and sear lamb shanks on each side for 2 minutes until golden brown and caramelized. Deglaze with red wine and cook out alcohol for 3 minutes. Transfer to caponata mixture and cook covered for 2 hours.
4 Heat a small saucepan to medium-high heat and add olive oil, toss almonds in oil and toast for 2 minutes until light brown and aroma
intensifies. Add the vegetable stock and bring to a boil. Add the couscous and currants, and cover. Remove from heat and let couscous cook for 5
minutes. Season with salt and pepper.

by Jason Cohen as seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2014) - Subscribe Now

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