Lamb and Artichoke Daube

Lamb and Artichoke Daube
Photo by James Carrier

Ingredients

  • 1 onion (about 10 oz.), peeled and cut into 1/2-inch pieces
  • Salt and pepper
  • 1 can (about 15 oz.) crushed or diced tomatoes
  • 1 teaspoon grated orange peel (colored part only)
  • 1 bottle (750 ml.) Côtes-du-Rhône or other dry red wine
  • 6 canned anchovy fillets, drained and minced
  • 4 lamb shanks (about 1 lb. each), bones cracked and fat trimmed
  • + 15 more ingredients
    • 2 carrots (about 6 oz. total), peeled and cut into 1/2-inch pieces
    • 1 onion (about 10 oz.), peeled and cut into 1/2-inch pieces
    • 1 package (8 oz.) frozen artichoke hearts, thawed
    • 6 canned anchovy fillets, drained and minced
    • 1 bottle (750 ml.) Côtes-du-Rhône or other dry red wine
    • 1 can (about 15 oz.) crushed or diced tomatoes
    • 4 lamb shanks (about 1 lb. each), bones cracked and fat trimmed
    • ½ cup pitted calamata or niçoise olives
    • 2 carrots (about 6 oz. total), peeled and cut into 1/2-inch pieces
    • 1 package (8 oz.) frozen artichoke hearts, thawed
    • 15 cloves garlic, peeled
    • 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
    • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
    • ½ cup pitted calamata or niçoise olives
    • 1 tablespoon minced fresh savory or 1 teaspoon dried savory

1. Rinse shanks and pat dry. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven until meat is beginning to brown, about 20 minutes. With tongs, turn shanks. Add garlic, onion, and carrots to pan around ...

View full recipe at My Recipes

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