Lamb Shanks With Artichoke Hearts Recipe

Name: Lamb Shanks With Artichoke Hearts
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: Serves 1 or more
Ingredients: 4 lamb shanks (about 2 lbs total); 1 tablespoon lemon juice; salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 large onion, chopped; 1 cup beef broth; ½ cup dry red wine; 1 (14 ounce) can artichoke hearts, drained and quartered; 2 tablespoons cornstarch; 2 tablespoons cold water; 1 lemon, for zest

Experience the elegance of the Mediterranean with this simple yet stunning Lamb Shanks with Artichoke Hearts recipe. Fall-off-the-bone tender lamb shanks are slow-cooked to perfection with fragrant herbs, garlic, and juicy artichoke hearts, creating a rich and flavorful dish perfect for a special occasion or a cozy weeknight dinner. Impress your family and friends with this easy-to-follow recipe!

Prep Time 20 mins

Cook Time 210 mins

Calories 746.4 kcal

Protein 147g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lamb Shanks With Artichoke Hearts

4 lamb shanks (about 2 lbs total)
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 large onion, chopped
1 cup beef broth
½ cup dry red wine
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons cornstarch
2 tablespoons cold water
1 lemon, for zest

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How to Make Lamb Shanks With Artichoke Hearts

Preheat oven to 300°F (150°C).
Rub 4 lamb shanks (about 2 lbs total) with 1 tablespoon of lemon juice and season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear lamb shanks on all sides until nicely browned (about 2-3 minutes per side).
Transfer the seared lamb shanks to a casserole dish. Sprinkle with the zest of 1 lemon, 4 cloves minced garlic, and 1 teaspoon dried oregano.
Add 1 large chopped onion to the casserole dish.
Cover the casserole dish and bake at 300°F (150°C) for 2 1/2 hours.
Add 1 cup beef broth, 1/2 cup dry red wine, and 14 ounces (1 can) of artichoke hearts (drained and quartered) to the casserole dish.
Increase oven temperature to 350°F (175°C). Continue baking, covered, for another 30 minutes.
Remove the casserole dish from the oven. Transfer the lamb shanks and artichoke hearts to a serving platter to keep warm.
In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
On the stovetop, bring the remaining liquid in the casserole dish to a simmer over medium-high heat. Gradually whisk in the cornstarch mixture until the sauce thickens to your desired consistency.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

Fat

73g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes European Mediterranean Gluten Free Spring Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Lamb Sheep Easy European Beginner Cook Dinner Party Romantic Dietary Low Sodium High Protein Low Carb High In Something Low In Something Meat Taste Mood Savory 4 Hours Or Less