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RECIPE
Serves 2
A CookTale

Unless there are carnivores in your family, one large Lamb Shank, weighing just under two pounds, should amply serve two. And there might be leftovers. You’ll be surprised how easy it’s all assembled with relatively few major ingredients. After about one and a half hours in the oven, the look, the scent & the taste will proclaim that Autumn has arrived. Roasted Brussel Sprouts made a fine side dish.INGREDIENTS1 large meaty Lamb Shank
Kosher Salt & Pepper
2 TB of EVOO
1 Spanish Onion, chopped into 1/4-inch dice
5 Cloves Garlic, peeled but left whole
2 TB of freshly chopped Rosemary Leaves
1 Box of Frozen Baby Artichokes (defrosted)
1/2 C of Kalamara or Gaeta Olives
1 C of dry White Wine
1 C of Tomato Sauce (homemade or Rao’s)
1 C of Chicken Stock

METHOD

1. Preheat oven to 375 degrees.

2. Rinse & dry Shank & season liberally with Salt & Pepper. In a heavy-bottomed Dutch oven with a lid, heat EVOO until smoking. Sear Shank until dark golden brown over medium heat, about 15 to 18 minutes. Remove & set aside.

3. Add Onion, Garlic, Rosemary & Artichokes and cook until softened, about 8 to 10 minutes. Add Olives, Wine, Tomato Sauce & Chicken Stock, bring to a boil. Replace Lamb Shank in pan & return to boil.

4. Cover tightly & place in the oven. Cook for 1-1/2 hours, until fork tender.

4. Allow to slightly cool, & serve.

Note: The Baby Artichokes preserved in EVOO. were made a few days earlier and used here as a garnish.

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