Recipe courtesy of Mary Sue Milliken and Susan Feniger

Roast Spring Lamb with Artichokes

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 1 hr
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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8 medium fresh artichokes (or 8 jarred artichoke hearts, rinsed well and halved)

1/2 cup olive oil

6 (1-pound) lamb shanks, cut 1-inch thick

1 onion, finely chopped

6 garlic cloves, minced

1 1/2 cups lamb or beef stock


1/4 pound finely chopped serrano ham


  1. Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
  2. Preheat oven to 350 degrees F.
  3. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
  4. Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.