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

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Rack of Lamb with Apple-Mint Puree

Recipe courtesy of Emeril Lagasse

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Lamb Ragu with Mint

Recipe courtesy of Giada De Laurentiis

Lamb Sausage

Recipe courtesy of HRH Catering

Lamb Sliders with Tzatziki

Recipe courtesy of Jonathan Kavourakis

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Grilled Rosemary Lamb Chops

Recipe courtesy of Jamie Deen|Bobby Deen

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

          powered by PubExchange

          Get Cooking