| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Lamb shanks |
| 6 |
tb |
Virgin olive oil |
| 1 |
|
Spanish onion, chopped, in 1/4" dice |
| 12 |
|
Cloves garlic, peeled but, left whole |
| 2 |
tb |
Rosemary leaves, freshly chopped |
| 12 |
|
Baby artichokes, outer leaves trimmed, in acidulated water |
| 1/2 |
c |
Gaeta olives |
| 1 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce |
| 1 |
c |
Chicken stock |
INSTRUCTIONS
Preheat oven to 375 degrees.
Rinse and dry shanks and season liberally with salt and pepper. In a
heavy-bottomed Dutch oven with a lid, heat olive oil until smoking. Sear
shanks until dark golden brown over medium heat, about 15 to 18 minutes.
Remove shanks and set aside. Add onion, garlic, rosemary and artichokes and
cook until softened, about 8 to 10 minutes. Add olives, wine, tomato sauce
and chicken stock and bring to a boil. Replace lamb shanks in pan and
return to boil. Cover tightly and place in oven and cook for 1-1/2 hours,
until fork tender. Remove and serve with soft polenta.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net"
<suechef@sover.net> on Jan 28, 1997.
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