Lamb and Artichoke Daube

Lamb and Artichoke Daube
Photo by James Carrier

Ingredients

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

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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