Braised Lamb Shanks with Artichokes and Fava Beans
- 8 American Lamb shanks
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup butter, melted
- 2 tablespoons fresh thyme leaves, plus a handful of thyme
- 4 cups chicken broth
- 16 cloves garlic, sliced
- 4 medium onions, sliced
- 1/2 cup fresh lemon juice
- 2 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces
- 12 fava bean pods, beans removed from pods, boiled in water for 4 minutes, cooled, shelled and thinly sliced
- fresh dill sprigs
- Braised Artichokes2-1/2 cups white wine
- 2-1/2 cups chicken broth
- 2/3 cup extra virgin olive oil
- 3 leeks thinly sliced, white part only
- 2 carrots, thinly sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, crushed
- 4 large artichokes, trimmed and rubbed with fresh lemon wedges
- 10 sprigs thyme
- Season lamb shanks with salt and pepper. In large skillet, heat oil over medium-high heat. Brown each shank on all sides. Combine butter and thyme leaves, baste shanks. Remove shanks from pan.
- Add broth, garlic and onions. Simmer for 6 minutes. Stir to get all of the delicious particles from bottom of pan.
- Arrange lamb shanks in large roasting pan. Pour in broth mixture. Add thyme bundle. Cover with foil. Cook in 325° F oven for 3-1/2 to 4 hours. Meanwhile make braised artichokes.
- Remove shanks, cover and keep warm. Strain liquid and skim off fat.
- In pan combine broth from shanks and artichokes, add 1/2 cup lemon juice. Bring to a rolling boil and cook for 10 minutes. Warm artichoke wedges in broth just before serving.
- To servePlace each shank in large shallow bowl with broth, onions and artichoke wedges. Sprinkle with tomato pieces, fava beans and dill.
- Braised ArtichokesPlace artichokes and broth into a shallow container along with thyme. Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section. Tip: Braised artichokes can be made up to 3 days ahead.
- In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.
Cooking Lamb: Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat - roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat - braising and stewing.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.