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Ingredients Jump to Instructions ↓

  1. 4 Lamb shanks (large)

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 6 tablespoons 90ml Extra-virgin olive oil

  5. 1 Spanish onion - chopped

  6. 1/4" dice

  7. 12 Garlic cloves - peeled, left whole

  8. 2 tablespoons 30ml Chopped fresh rosemary leaves

  9. 12 Baby artichokes - outer leaves trimmed

  10. Held in acidulated water

  11. 1/2 cup 118ml Gaeta olives

  12. 1 cup 237ml Frascati or other dry white wine

  13. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  14. 1 cup 237ml Brown Chicken Stock - (see recipe)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees.

  2. Rinse and dry the shanks and season aggressively with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat the oil until smoking. Add the shanks and sear until dark golden brown over medium heat, about 15 to 18 minutes. Remove the shanks and set aside.

  3. To the same pan add the onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes. Add the olives, wine, Basic Tomato Sauce and Brown Chicken Stock and bring to a boil. Replace the lamb shanks in the pan and return to a boil.

  4. Cover tightly and roast in the oven for 1 1/2 hours, until fork-tender. Remove from the oven and serve immediately.

  5. This recipe yields 4 servings.

  6. Description:

  7. "{Stinci Di Agnelli Con Carciofi E Olive}"

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