Lamb Shanks With Artichoke Hearts - cooking recipe

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)
Preparation
    Preheat oven to 300\u00b0F.
    Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
    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.
    Add beef broth, wine, and artichoke hearts. raise heat to 350\u00b0F and bake covered for 30 minutes more.
    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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