Lamb Shanks with Olives and Capers
Notes: If you can't find pitted olives, you can use those with pits (warn guests to bite with care) or you can cut the olives from their pits (keep the pieces as large as possible).
- Servings: 6
Source: Sunset Magazine
Ingredients
- lamb shanks
- jar capers, drained
- pitted green olives in brine such as Picholine
- fresh rosemary leaves or 3 tablespoons dried rosemary
- bottle dry white wine
- teaspoons fresh-ground pepper
- teaspoons grated lemon peel
- tablespoons lemon juice
- Lemon Couscous
- About 3 cups watercress sprigs, rinsed and crisped