Recipe courtesy of Mario Batali
Show: Molto Mario
Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive
Total:
2 hr 40 min
Active:
10 min
Yield:
4 servings
Level:
None
Total:
2 hr 40 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Basic Tomato Sauce:
Brown Chicken Stock:

Directions

Preheat the oven to 375 degrees F.

Rinse and dry the shanks and season aggressively with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat the oil until smoking. Add the shanks and sear until dark golden brown over medium heat, about 15 to 18 minutes. Remove the shanks and set aside.

To the same pan add the onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes. Add the olives, wine, tomato sauce and chicken stock and bring to a boil. Replace the lamb shanks in the pan and return to a boil. Cover tightly and roast in the oven for 1 1/2 hours, until fork-tender. Remove from the oven and serve immediately.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

IDEAS YOU'LL LOVE

Lamb Shank Tajine

Recipe courtesy of Moroccan Bites

Braised Lamb Shanks

Recipe courtesy of Food Network Kitchen

Rack of Lamb Persillade

Recipe courtesy of Michele Urvater

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Roasted Lamb Chops

Recipe courtesy of The Neelys

Rack of Lamb

Recipe courtesy of Ina Garten

Crispy Lamb Chops and Fresh Mint Jelly

Recipe courtesy of Nancy Fuller

Lamb Shanks

Recipe courtesy of Mark Morais

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking