Lamb Shanks with Artichokes and Olives
|
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) |
1 Recipe Reviews
|
this recipe is almost word for word another recipe I found from Mario Batali--neither credits the other. Chicken or egg?
|
|
Subscribe for tasty updates:
|
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.
Similar Recipes
lamb