INGREDIENTS

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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