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Ingredients Jump to Instructions ↓

  1. 4 cups 250g / 8.8oz Fleshy lamb shanks (large)

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 6 tablespoons 90ml Virgin olive oil

  5. 1 Spanish onion - chopped

  6. 1/4" dice

  7. 12 Garlic cloves - peeled, left whole

  8. 2 tablespoons 30ml Freshly-chopped rosemary leaves

  9. 12 Baby artichokes - outer leaves trimmed

  10. Set in acidulated water

  11. 1/2 cup 118ml Gaeta olives

  12. 1 cup 237ml Dry white wine

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

  14. 1 cup 237ml Chicken stock

  15. Soft Polenta With Lemon - (see recipe)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. 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, about 15 to 18 minutes. Remove shanks and set aside.

  3. Add onion, garlic, rosemary and artichokes and cook until softened, about 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.

  4. This recipe yields 4 servings.

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