Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive

Name: Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 12 baby artichokes, outer leaves trimmed, held in acidulated water; 1 Tbsp black peppercorns; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 2 Tbsps fresh rosemary leaves, chopped; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 4 larges lamb shanks; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 6 Tbsps extra-virgin olive oil; 118 milliliters Gaeta olives; 1 Spanish onion, chopped into 1/4-inch dice; 1 Spanish onion, chopped in 1/4-inch dice; 2 onions, coarsely chopped; 1 bunch parsley stems; 4 servings Salt; 4 servings Salt and pepper; 2 Tbsps tomato paste; 12 cloves garlic, peeled and left whole; 237 milliliters Frascati or other dry white wine

Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive might be just the main course you are searching for. This recipe makes 4 servings with 1383 calories, 94g of protein, and 86g of fat each. This recipe covers 65% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley stems, garlic cloves, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Rinse and dry the shanks and season aggressively with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat the oil until smoking.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Add the shanks and sear until dark golden brown over medium heat, about 15 to 18 minutes.

Remove the shanks and set aside.

To the same pan add the onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes.

Ingredients you will need

Artichoke

Rosemary

Garlic

Onion

Equipment you will use

Frying Pan

Add the olives, wine, tomato sauce and chicken stock and bring to a boil. Replace the lamb shanks in the pan and return to a boil. Cover tightly and roast in the oven for 1 1/2 hours, until fork-tender.

Ingredients you will need

Chicken Stock

Tomato Sauce

Lamb Shanks

Olives

Wine

Equipment you will use

Oven

Frying Pan

Remove from the oven and serve immediately.

Equipment you will use

Oven

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce