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Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive Recipe

Lamb Shanks with Artichokes and Olives: Stinci di Agnelli con Carciofi e Olive

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Average Rating:

Total Reviews: 12

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  • on January 23, 2011

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    My husband and I loved this!
    Will do again and again - am planning on making it for our friends' anniversary dinner. (Will try eggplant in it.
    What i did different - cut everything in half (just the 2 of us - Used canned artichoke hearts, kalamata olives (we live in a rural area with the nearest grocery store 90 miles awayand box stock. I loved the tomato sauce (only made half - in fact have 1/2 recipe of the sauce simmering on the stove - for a pasta and sausage dish for later this evening.
    Can't wait to make this for my husband's family in Mexico.

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  • on September 15, 2010

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    I served this to my husband 2 years ago and it was a hit. Since then, he always wants this meal every occasion that we have. I didn't change anything on it and love it.

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  • on December 01, 2008

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    Probably one of, if not, the best lamb dish yet. Added 1 can of San Marzano tomatoes and 1 eggplant, cubed. Could not find Gaeta olives so had to use Kalamata. Added the eggplant the last 1 hour of cooking. Removed some of the sauce and served over tagatielle with the lamb on the side - delicious.
    Had guests for dinner and had many compliments. Definitely would do again, and again, and again.......

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  • on June 10, 2008

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    Takes time, but very little effort. The flavor was marvelous, the meat fell from the bone, and the artichokes had a creaminess that complimented the dish perfectly. The next morning's aroma lingering in the kitchen made me want to do it again. Eventually, yes. Definitely worthy of a do-over.

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  • on May 31, 2008

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    This was absolutely fabulous. I used stock in a box rather than stock from scratch to save time but the tomate sauce and the lamb and veggies were awesome. I served the lamb and veggies over coucous and savored every bite

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  • on October 08, 2007

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    Made this for company and it was amazing. I didn't use pitted olives and man oh man did it take forever for the garbage disposal to get rid of them. That being said, I love this recipe. I think it would be fantastic with veal shanks too.

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  • on August 10, 2007

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    I have made this recipe many times and it is always fantastic. I use canned artichoke hearts to make it easier and pitted Kalamata olives.....also add a little red wine.....beautiful!

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  • on November 22, 2005

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    My husband and I love this meal and prepare it when we miss miss Italy. It is so smooth and rich. The lamb just falls off the bone and the olives offer a delightful touch. I would stay away from canned artichokes. They add too much acidity to the dish and set it off balance. Bravo, Mario!

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  • on July 16, 2005

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    This is a great recipe. The artichokes go very well with the lamb. To make this easier I used 10 artichoke hearts, regular tomatoe sauce and chicken broth.

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  • on October 24, 2004

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    made the red sauce recipe, but used canned chicken broth and canned artichoke hearts. This was so delicious it tasted like i ate it at one of Marios resturants. Pared it with large pearl couscous and used lots of the left over sauce from the dish to season the couscous. Cant wait to make this again!!!!!!

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