| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 8 |
lg |
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 |
lg |
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 |
|
2 |
Servings |
INSTRUCTIONS
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, 1998
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