| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Oil-packed sun-dried |
|
|
tomatoes well drained |
|
|
coarsely chopped 1 |
|
|
tablespoon oil reserved |
| 2 |
|
Lamb shanks, 3/4 to 1 pound |
|
|
each well trimmed |
| 6 |
|
Garlic cloves, chopped |
| 1 |
c |
Canned ready-cut |
|
|
Italian-style tomatoes |
|
|
with juices |
| 1 |
c |
Canned unsalted beef broth |
| 1 |
|
Jar marinated artichoke |
|
|
hearts well drained |
|
|
6-1/4 ounce |
|
|
Servings |
INSTRUCTIONS
1998
This Mediterranean-style treatment of lamb shanks is delicious over
orzo. Position rack in center of oven and preheat to 325°F. Heat 1
tablespoon reserved oil in heavy large pot or Dutch oven over high
heat. Season lamb shanks lightly with salt and pepper. Add lamb to pot
and cook until brown, turning frequently, about 6 minutes. Add garlic
and stir 1 minute. Add canned tomatoes, broth and sun-dried tomatoes.
Bring liquids to boil. Cover pot and bake lamb until almost tender,
turning once, about 1 hour. Add artichoke hearts. Cover and bake until
lamb is very tender, about 20 minutes. (Can be prepared up to 1 day
ahead. Cool, cover and refrigerate.) Transfer lamb to plate. Spoon fat
from surface of pan juices. Boil pan juices over high heat until
slightly thickened, about 5 minutes. Season to taste with salt and
pepper. Return lamb to pot and rewarm over low heat. Per serving:
calories, 460; fat, 26 g; sodium, 929 mg; cholesterol, 84 mg Bon
Appétit Light And Easy Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 23,
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