Lamb Shanks With Artichokes And Olives

Recipe Ingredients

4		Fleshy lamb shanks (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Virgin olive oil
1		Spanish onion - chopped 1/4" dice
12		Garlic cloves - peeled, left whole
2 tablespoons	30ml	Freshly-chopped rosemary leaves
12		Baby artichokes - outer leaves trimmed in acidulated water
1/2 cup	118ml	Gaeta olives
1 cup	237ml	Dry white wine
1 cup	237ml	Basic tomato sauce - see * note
1 cup	237ml	Chicken stock
		Soft polenta with lemon - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Lemon, Thyme And Carrots" recipes which are included in this collection.

Preheat oven to 375 degrees.

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.

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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5703)

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