Basque Lamb Shanks

Name: Basque Lamb Shanks
Yield: serves 4
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 4 small lamb shanks; 3 tablespoons olive oil; 1 cup dried white beans; 6 cloves garlic; 1 cup chicken or beef stock (page 91), or water; 1 cup red wine; 1 (14-ounce) can diced tomatoes, undrained; 1/2 butternut squash, peeled and cut into 1 1/2-inch cubes; 1/2 cup pitted black olives; 2 sprigs thyme; Freshly ground black pepper

December 9, 2011

Spanish Basque immigrants first arrived in the United States in the mid-1800s. This recipe contains typical ingredients found in a Basque lamb stew, which is often served at traditional family-style restaurants in the Basque communities that can still be found throughout the Pacific Northwest and West. I suggest you cook it until the meat is just about to fall off the bone.

Cooks' Note

Suggested Beverage: Any gutsy, hearty red wine such as a Zinfandel, Syrah, a Spanish import, or even, if one can be found on rare occasion, a Basque wine.

Recipe notes

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