Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Roast Spring Lamb with Artichokes

8 md Fresh artichokes (or 8 jarred artichoke hearts; rinsed well and halved)
1/2 c Olive oil
6 Lamb shanks - (1 lb ea); cut 1" thick
1 Onion; finely chopped
6 Garlic cloves; minced
1 1/2 c Lamb or beef stock
Salt; to taste
1/4 lb Finely-chopped serrano ham


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. 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. This recipe yields 4 to 6 servings.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.