Lamb Shanks with Artichoke Caponata

Name: Lamb Shanks with Artichoke Caponata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters drained pitted calamata olives; 411 grams can diced tomatoes; 1 Tbsp drained capers; 237 milliliters thinly sliced celery; 2 Tbsps cornstarch; 1 teaspoon dried basil; 227 grams box frozen artichoke hearts; 4 servings Fresh-ground pepper; 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked; 227 grams onion , peeled and chopped; 2 Tbsps chopped parsley; 227 grams red bell pepper , rinsed, stemmed, seeded, and thinly sliced; 2 Tbsps red wine vinegar

Lamb Shanks with Artichoke Caponata might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains roughly 43g of protein, 17g of fat, and a total of 424 calories. A mixture of parsley, onion, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper.

Ingredients you will need

Pepper

Equipment you will use

Frying Pan

Bake shanks in a 450 oven until well browned, 20 to 30 minutes.

Equipment you will use

Oven

Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers, and basil. Set shanks on vegetables in cooker.

Ingredients you will need

Artichoke Hearts

Bell Pepper

Vegetable

Capers

Celery

Olives

Basil

Onion

Add tomatoes with juice, vinegar, and any lamb juices from baking pan.

Ingredients you will need

Tomatoes In Juice

Vinegar

Lamb

Equipment you will use

Baking Pan

Cover and cook until lamb is very tender when pierced with a fork, 6 to 6 1/2 hours on low, 4 to 4 1/2 hours on high.

Ingredients you will need

Lamb

With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm. Skim and discard fat from cooking liquid. Turn cooker to high. In a small bowl, mix cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, about 10 minutes. Spoon sauce and vegetables over lamb, and sprinkle portions with parsley.

Ingredients you will need

Corn Starch