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Slow-roasted lamb shanks with olives and artichokes

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 11
Servings 4


  • 4
    large, meaty lamb shanks, trimmed
  • salt and pepper
  • 65
    extra virgin olive oil
  • 1
    onion, chopped
  • 12
    garlic cloves
  • 30
    rosemary leaves, chopped
  • 250
    sweet wine
  • 250
    readymade tomato sauce
  • 250
    chicken stock
  • 410
    tin artichokes, drained
  • 125
    black olives


Preheat oven to 160 °C.
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.

Read more on: roast  |  sauté  |  lamb

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