Lamb Shanks with Artichokes and Olives Recipe

Name: Lamb Shanks with Artichokes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. fleshy lamb shanks; Salt, to taste; Freshly ground black pepper, to taste; 6 tbsp. virgin olive oil; 1 Spanish onion, chopped into 1/4-inch dice; 12 cloves garlic, peeled, left whole; 2 tbsp. freshly chopped rosemary leaves; 12 baby artichokes, outer leaves trimmed in acidulated water; 1/2 cup gaeta olives; 1 cup dry white wine; 1 cup Basic Tomato Sauce (see recipe elsewhere); 1 cup chicken stock; Soft Polenta with Lemon (see recipe elsewhere)

Servings: persons

4 lg. fleshy lamb shanks
Salt, to taste
Freshly ground black pepper, to taste
6 tbsp. virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
12 cloves garlic, peeled, left whole
2 tbsp. freshly chopped rosemary leaves
12 baby artichokes, outer leaves trimmed in acidulated water
1/2 cup gaeta olives
1 cup dry white wine
1 cup Basic Tomato Sauce (see recipe elsewhere)
1 cup chicken stock
Soft Polenta with Lemon (see recipe elsewhere)

1
Preheat oven to 375F.
2
Rinse and dry shanks and season liberally with salt and pepper.
3
In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking.
4
Sear shanks until dark golden-brown over medium heat, 15 to 18 minutes.
5
Remove shanks and set aside.
6
Add onion, garlic, rosemary and artichokes and cook until softened, 8 to 10 minutes.
7
Add olives, wine, Basic Tomato Sauce and chicken stock and bring to a boil.
8
Replace lamb shanks in pan and return to boil.
9
Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender.
10
Remove and serve with Soft Polenta with Lemon, Thyme and Carrots.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 lg. fleshy lamb shanks, Salt, to taste, Freshly ground black pepper, to taste, 6 tbsp. virgin olive oil, and more.

Yes, Lamb Shanks with Artichokes and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Shanks with Artichokes and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions