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