Roast Spring Lamb with Artichokes

1. 1

   Remove the outer leaves of the artichokes so that only the tender inner leaves remain.

2. 2

   Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes.

3. 3

   Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon.

4. 4

   Reserve hearts.

5. 5

   Preheat oven to 350 degrees F.

6. 6

   Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes.

7. 7

   Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan.

8. 8

   Pour in the meat stock, and roast for 30 minutes.

9. 9

   Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes.

10. 10

    Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes.

11. 11

    Add the ham and roast another 5 minutes, or until lamb is desired doneness.

12. 12

    Remove lamb from oven, let rest a few minutes, then serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.