Roast Spring Lamb With Artichokes

Recipe Ingredients

8 cups	1896ml	Fresh artichokes (medium)
		(or 8 jarred artichoke hearts, rinsed
		Well and halved)
1/2 cup	118ml	Olive oil
6		Lamb shanks - (1 lb ea) - cut 1" thick
1		Onion - finely chopped
6		Garlic cloves - minced
1 1/2 cups	355ml	Lamb or beef stock
		Salt - to taste
1/4 lb	113g / 4oz	Finely-chopped serrano ham

Recipe Instructions

Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.

Preheat oven to 350 degrees.

Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.

Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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