| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved)
- 1/2 cup olive oil
- 6 (1-pound) lamb shanks, cut 1-inch thick
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 1 1/2 cups lamb or beef stock
- Salt
- 1/4 pound finely chopped serrano ham
Instructions
- Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
- Preheat oven to 350 degrees F.
- Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
- Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1054 |
| Total Fat | 71 g |
| Saturated Fat | 27 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 82 g |
| Cholesterol | 262 mg |
| Sodium | 1735 mg |
Reviews
this dish was terrible