Slow-roasted lamb shanks with olives and artichokes

Fairlady
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (11)

4.00 lamb — shanks
0.00 salt and freshly ground black pepper
65.00 ml olive oil — extra virgin
1.00 onion — chopped
12.00 garlic — cloves
30.00 ml fresh rosemary — chopped
250.00 ml wine — sweet
250.00 ml tomato sauce — ready-made
250.00 ml stock — chicken
410.00 g artichokes — hearts, tinned
125.00 ml black olives
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Method:

Preheat oven to 160 &degC.
Rinse and dry the shanks and season well.
Heat olive oil in a heavy-based heatproof pan and sear the shanks until dark brown all over.
Remove shanks and set aside.
Add onion, garlic and rosemary to the pan and cook until softened – about 5 minutes.
Add the wine, tomato sauce and stock.
Bring to the boil.
Add the shanks, cover and bake in the oven for 1 1/2 hours.
Half an hour before the end of cooking time, add the artichokes and olives.
Serve with creamy polenta.



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