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

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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