Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
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

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Lamb Shanks

Recipe courtesy of Mark Morais

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Braised Port Lamb Shanks

Recipe courtesy of Chuck Hughes

Braised Lamb Shanks

Recipe courtesy of David Rosengarten

Braised Lamb Shank

Recipe courtesy of Michael Lomonaco

Felix's Braised Lamb Shanks

Recipe courtesy of Felix's Restaurant

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.