Slow-roasted lamb shanks with artichokes

May 5, 2015 (Last Updated: January 11, 2019)
Slow-roasted lamb shanks with artichokes

TO DRINK: A Cabernet/Shiraz blend has herbaceous and fruity notes that pair well with the lamb and artichokes

Print Recipe

Slow-roasted lamb shanks with artichokes

Serves: 4
Cooking Time: 2 hours 30 minutes

Ingredients

  • 60ml (¼ cup) olive oil
  • 4 lamb shanks
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) cake flour
  • 3 garlic cloves, chopped
  • 5 garlic cloves, whole, skin on
  • juice of 1 lemon
  • 250ml (1 cup) dry white wine
  • 4 sprigs of fresh rosemary
  • 45ml (3 tbsp) caperberries
  • 1 x 410g tin artichoke hearts

Instructions

1

Preheat the oven to 200°C. Heat 30ml (2 tbsp) of the oil in a large non-stick frying pan.

2

Season the lamb and dust with the flour. Fry the lamb in the oil and brown on all sides. Remove from the pan and place in a large ovenproof baking dish.

3

Add the chopped and whole garlic cloves, lemon juice, wine, rosemary, caperberries and artichokes to the baking dish. Adjust the seasoning and cover with foil.

4

Bake for 20 minutes, then lower the heat to 180°C and bake until tender and falling off the bone, about 2 hours.

5

Serve with garlic mash.

 

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May 5, 2015 (Last Updated: January 11, 2019) By
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