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Lamb Shanks with Artichoke Caponata

Lamb Shanks with Artichoke Caponata
Photo by James Carrier

Ingredients

  • 2 tablespoons chopped parsley
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon dried basil
  • 1 cup drained pitted calamata olives
  • 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
  • 1 tablespoon drained capers
  • 1 ½ tablespoons cornstarch
  • + 6 more ingredients
    • Fresh-ground pepper
    • 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
    • 1 cup thinly sliced celery
    • 1 box (8 oz.) frozen artichoke hearts
    • 1 onion (1/2 lb.), peeled and chopped
    • 1 can (14 1/2 oz.) diced tomatoes

1. Rinse shanks, pat dry, and arrange slightly apart in a 10- by 15-inch pan; sprinkle all over with pepper. 2. Bake shanks in a 450° oven until well browned, 20 to 30 minutes. 3. Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, oli...

View full recipe at My Recipes

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