Ingredients

• 4 lamb shanks (about 1 pound each) 

• 1 Tbsp Penang blend 

• 1 tsp fine sea salt 

•  2 Tbsp olive oil 

• 1 cup onion, diced ½” (about 1 onion) 

• 4 cloves of garlic, chopped 

• 1 cup carrots, diced ½” 

• 1 cup celery, diced ½”  

• 1Tbsp Penang blend 

• 1 tsp fine sea salt 

• 1 cup white wine 

• 1 cup pitted green olives 

• 2 Tbsp silan 

• 1 pound baby potatoes, washed 

• 4 cups water 

• ¼ cup roughly chopped parsley 

• Fleur de sel 

Directions 

1. Season the lamb shanks thoroughly with 1 tablespoon of Penang and 1 teaspoon of salt. 

2. In a heavy bottom pot or Dutch oven heat 2 Tbsp over high heat. 

3. Add the lamb shanks and sear on all sides and removes as they are ready. 

4. Add the onion, garlic, carrots, celery, 1 more tablespoon of Penang and the other teaspoon of salt and cook for minutes, stirring to combine. 

5. Add the white wine and cook to reduce by half. 

6. Add the olives and silan and mix to combine well. 

7. Add the lamb shanks back to the pot with 4 cups of water along with the potatoes. 

8. Cover and bring the pot to boil over high heat. 

9. Skim, reduce to simmer and continue cooking for 2 hours or until the lamb is completely tender. 

10. Finish with roughly chopped parsley and fleur de sel.