Lamb Shanks with Olives and Artichokes

Number of servings : 4 Prep time: 15 minutes Cooking time: 90 minutes Type of meal : | Main Courses

Number of servings : 4

Prep time: 15 minutes

Cooking time: 90 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

As required    flour
To taste    salt and freshly ground pepper
4 pieces, 330 g / 12 oz each    lamb shank
30 ml / 2 tbsp    olive oil
2 cloves    garlic, chopped
30 ml / 2 tbsp    chopped fresh rosemary leaves
150 ml / 2/3 cup    white wine
375 ml / 1 1/2 cups    beef stock
30 ml / 2 tbsp    tomato paste
250 ml / 1 cup    Italian tomatoes, crushed
125 ml / 1/2 cup    black Kalamata olives, pitted
50 ml / 1/4 cup    oil-packed dried tomatoes, in strips
1 can, 398 ml / 14 oz    artichoke hearts, quartered
As required    fresh rosemary sprigs

Directions

Preheat the oven to 180ºC / 350ºF.

Flour and season the lamb. Heat the oil in an ovenproof  stew pot or Dutch oven and brown the meat on all sides.

Add the garlic and rosemary and deglaze with the wine.

Add the stock, tomato paste and tomatoes and stir. Bring to a boil, then braise, covered, in the preheated oven for 35 minutes.

Add the olives and dried tomatoes and continue cooking for 30 minutes. Add the artichokes, adjust the seasoning and cook another 15 minutes.

Serve the meat with the sauce, garnished with sprigs of rosemary.

Nutritional information:

Lamb Shanks with Olives and Artichokes