Lamb Shanks with Artichokes and Olives
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
4 lg. fleshy lamb shanks
Salt, to taste
Freshly ground black pepper, to taste
6 tbsp. virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
12 cloves garlic, peeled, left whole
2 tbsp. freshly chopped rosemary leaves
12 baby artichokes, outer leaves trimmed in acidulated water
1/2 cup gaeta olives
1 cup dry white wine
1 cup Basic Tomato Sauce (see recipe elsewhere)
1 cup chicken stock
Soft Polenta with Lemon (see recipe elsewhere)
INSTRUCTIONS
Preheat oven to 375°F. Rinse and dry shanks and season liberally with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking. Sear shanks until dark golden-brown over medium heat, 15 to 18 minutes. Remove shanks and set aside. Add onion, garlic, rosemary and artichokes and cook until softened, 8 to 10 minutes. Add olives, wine, Basic Tomato Sauce and chicken stock and bring to a boil.
Replace lamb shanks in pan and return to boil. Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender. Remove and serve with Soft Polenta with Lemon, Thyme and Carrots.
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1 Recipe Reviews
alfred
reviewed Lamb Shanks with Artichokes and Olives
this recipe is almost word for word another recipe I found from Mario Batali--neither credits the other. Chicken or egg?
