Recipe - Lamb Shanks With Artichokes And Olives

4 lg Lamb shanks
6 tablespoon Virgin olive oil
1 Spanish onion, chopped, in
1/4" dice
12 Cloves garlic, peeled but,
left whole
2 tablespoon Rosemary leaves, freshly
chopped
12 Baby artichokes, outer
leaves trimmed, in
acidulated water
One half cup Gaeta olives
1 cup Dry white wine
1 cup Basic tomato sauce
1 cup Chicken stock

Preheat oven to 375 degrees.

Rinse and dry shanks and season liberally with salt and pepper. In a
heavybottomed Dutch oven with a lid, heat olive oil until smoking. Sear
shanks until dark golden brown over medium heat, about 15 to 18 minutes.
Remove shanks and set aside. Add onion, garlic, rosemary and artichokes and
cook until softened, about 8 to 10 minutes. Add olives, wine, tomato sauce
and chicken stock and bring to a boil. Replace lamb shanks in pan and
return to boil. Cover tightly and place in oven and cook for 1One half hours,
until fork tender. Remove and serve with soft polenta.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #394 by "suechef@sover.net"
suechef@sover.net on Jan 28, 1997.