Lamb and Artichoke Daube

Ingredients

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

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 ...

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