| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Niger | Tamwt02 | 4 | servings |
INGREDIENTS
| 8 | md | Fresh artichokes |
| (or 8 jarred artichoke hearts; rinsed | ||
| Well and halved) | ||
| 1/2 | c | Olive oil |
| 6 | Lamb shanks – (1 lb ea); cut 1" thick | |
| 1 | Onion; finely chopped | |
| 6 | Garlic cloves; minced | |
| 1 1/2 | c | Lamb or beef stock |
| Salt; to taste | ||
| 1/4 | lb | Finely-chopped serrano ham |
INSTRUCTIONS
Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts. Preheat oven to 350 degrees. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes. Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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