Lamb Shanks With Artichoke Hearts Recipe

Ingredients for Lamb Shanks With Artichoke Hearts

• 4 lamb shanks (about 2 lbs total)
• 1 tablespoon lemon juice + zest of 1 lemon
• Salt And Black Pepper
• 2 tablespoons olive oil
• Garlic Cloves
• 1 teaspoon dried oregano
• 1 large chopped onion
• 1 cup beef broth
• Dry White Wine
• 14 ounces (1 can) artichoke hearts (drained and quartered)
• 2 tablespoons cornstarch
• 2 tablespoons cold water

How to Make Lamb Shanks With Artichoke Hearts

1. Preheat oven to 300°F (150°C).
2. Rub 4 lamb shanks (about 2 lbs total) with 1 tablespoon of lemon juice and season generously with salt and pepper.
3. 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).
4. 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.
5. Add 1 large chopped onion to the casserole dish.
6. Cover the casserole dish and bake at 300°F (150°C) for 2 1/2 hours.
7. 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.
8. Increase oven temperature to 350°F (175°C). Continue baking, covered, for another 30 minutes.
9. Remove the casserole dish from the oven. Transfer the lamb shanks and artichoke hearts to a serving platter to keep warm.
10. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
11. 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.