Lamb and Artichoke Daube

Lamb and Artichoke Daube
Photo by James Carrier

Ingredients

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

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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