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
  • 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
  • 1 onion (about 10 oz.), peeled and cut into 1/2-inch pieces
  • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
  • Salt and pepper
  • + 15 more ingredients
    • 1 can (about 15 oz.) crushed or diced tomatoes
    • 1 tablespoon minced fresh savory or 1 teaspoon dried savory
    • 1 teaspoon grated orange peel (colored part only)
    • 2 carrots (about 6 oz. total), 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
    • ½ cup pitted calamata or niçoise olives

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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