Lamb and Artichoke Daube

Lamb and Artichoke Daube
Photo by James Carrier


  • 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
    • 15 cloves garlic, peeled
    • Salt and pepper
    • 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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