1. Trim shanks, cut away fat and skin. 2. Marinate with thyme, pepper and olive oil for several hours or overnight. 3. Season shanks and brown in a heavy based pot with olive oil. Deglaze with white wine and reduce by about 1/2. Add tomatoes and vegetables, then add stock. 4. Bring to the boil and add garlic and bay leaves. Check seasonings. 5. Cook gently 1 1/2 to 2 hours or until tender and falling from the bone. 6. Remove the shanks. Blend the sauce until smooth, check seasonings and consistency (may need more stock). 7. Just before serving add the tapenade to the sauce. 8. Place shanks in four bowls, ladle over the sauce and garnish with olives and oven roasted tomatoes and sprinkle with gremolata. 9. Serve with mashed potatoes. 10. For gremolata combine lemon, parsley and garlic in a bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
