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Roast Spring Lamb With Artichokes

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CATEGORY CUISINE TAG YIELD
Meats Niger Tamwt02 4 Servings

INGREDIENTS

8 Fresh artichokes
or 8 jarred artichoke
hearts rinsed
Well and halved), 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 176.2mg
Potassium: 439.3mg
Carbohydrates: 16.2g
Fiber: 6.3g
Sugar: 1.3g
Protein: 4.3g


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