Editorial sample recipeFrench ProvençalintermediateGluten-FreeHalalDairy-Free

Provençal Braised Lamb Shank With Orange Zest And Olives

Name: Provençal Braised Lamb Shank With Orange Zest And Olives
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: French Provençal
Ingredients: 4 unit halal lamb shanks, trimmed of excess fat; 2 tbsp extra-virgin olive oil; 1 unit yellow onion, diced; 4 clove garlic, minced; 2 tbsp tomato paste; 1 tbsp orange zest, freshly grated; 4 sprig fresh thyme; 0.5 cup pitted green olives, whole; 2 cup halal beef stock

Tender halal lamb shanks slow-braised in an aromatic broth seasoned with fresh thyme, sweet orange zest, garlic, and savory green olives.

Prep: 15 min
Cook: 90 min
Total: 105 min

Technique to learn

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.

Instructions

Step 1: Season lamb shanks generously with salt and black pepper.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat and sear shanks on all sides for 8 minutes until browned.
Step 3: Remove lamb shanks and add diced onion and minced garlic to the pot, sautéing for 4 minutes until translucent.

Step 4: Stir in tomato paste, orange zest, and fresh thyme, cooking for 1 minute until fragrant.

Step 5: Pour in halal beef stock and return lamb shanks to the pot, bringing liquid to a gentle boil.

Step 6: 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.

Cooking tips

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.

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