Lamb Shanks With Artichoke Hearts |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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A Mediterranean dish that is so simple, yet so elegant Ingredients:
4 lamb shanks |
2 tablespoons lemon juice, divided |
salt and black pepper, to taste |
2 tablespoons olive oil |
2 garlic cloves |
1 teaspoon oregano |
1 onion, quartered |
1/2 cup beef broth |
1/2 cup dry white wine |
10 ounces artichoke hearts (i use frozen) |
1 teaspoon cornstarch |
1/4 cup water (or buttermilk) |
Directions:
1. Preheat oven to 300°F.
2. Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
3. Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
4. Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
5. Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.
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