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Ingredients

• 8 Niman Ranch lamb fore shanks
• 1 Tbsp Kosher salt
• 2 tsp Black pepper
• All-purpose flour, for dredging
• 3 Tbsp Olive oil
• 1 yellow onion chopped
• 1 Tbsp Olive oil
• 8 cloves of minced garlic
• 3 anchovy filets minced
• 1 tsp dried thyme
• 1 cup pitted niçoise olives
• 1 quart chicken stock
• 1 bay leaf
• 28 ounces Can Roma tomatoes (preferably San Marzano)

Description

Season The Lamb Pieces With The Salt And Pepper. Heat Up A Roasting Pan With The Olive Oil. Toss The Lamb With The Flour And Shake Off Excess. Sear The Lamb On All Sides To A Nice…

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