Prep 10 mins
Cook 3 hrs 20 mins
A Mediterranean dish that is so simple, yet so elegant
- 4 lamb shanks
- 2 tablespoons lemon juice, divided
- salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon oregano
- 1 onion, quartered
- 1⁄2 cup beef broth
- 1⁄2 cup dry white wine
- 10 ounces artichoke hearts (I use frozen)
- 1 teaspoon cornstarch
- 1⁄4 cup water (or buttermilk)
- Preheat oven to 300°F.
- Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
- Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
- Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
- Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.
Mercsaydees was right, this does deserve more than 5 stars! This dish really shines. The meat is beautiful; fork tender, melt in your mouth, and full of flavor. The artichokes are tender, but not mushy, and the sauce compliments both flavors in a way that really ties the dish together. I would order this at a 5 star restaurant, and be happy to pay whatever they asked for it (good thing I don't have to!). I used two HUGE shanks, but made a full recipe of the sauce. Now, since I can't let a good (near perfect) thing be, there are a few things I would change. You know how some slow cooked dishes are even better the next day, after they've sat in the fridge and let the flavors meld overnight? I think this is one of them. This had a bit more fat in the sauce than I'd really like to have there, so letting it sit overnight and skimming off the solidified fat before thickening the sauce might improve it a bit from near perfect to truly amazing. I'd also like to play with the roasting time to see if I could get a bit more of the connective tissue in the shank to disolve and enrich the sauce. While the meat was amazingly tender, it wasn't quite falling off the bone (close, but not quite) which means that there was just a little meat that I couldn't get to (this isn't a criticism, just an observation), so I'd like to play with it and see if I could get it there. I served this over egg noodles, but I think mashed potatoes or polenta would also be a great compliment. This will definately be made again, and I will likely serve to company, as this will be beautiful on a serving platter. Thanks for posting a wonderful recipe!
This recipe deserves MORE than 5 stars! This dish is why I took up cooking in the first place -- to compete with fine dining restaurants. Only two observations: 1) after browning the shanks and removing them from frypan, I deglazed the pan with some of the beef broth/white wine in order to get the tasty brown bits, which I then added to the casserole with the broth; 2) I used dry white wine but am intrigued by idea of red wine -- on second thought, scratch that idea -- the white is perfect -- compliments the artichoke hearts! This dish is also very simple (read "easy") fare, although allow for the roasting time in order to render the shanks fork tender.