Lamb Shanks with Artichoke Hearts
Indulge in the rich, Mediterranean-inspired flavors of these tender, braised Lamb Shanks with Artichoke Hearts, a dish that's both hearty and elegant. Slow-cooked to perfection in a savory broth of dry white wine, chicken stock, and diced tomatoes, the lamb shanks become meltingly tender, enhanced by aromatic thyme, garlic, and a medley of carrots and celery. The addition of artichoke hearts in the final simmer introduces a tangy brightness, while a finishing touch of fresh parsley and a drizzle of lemon juice ties the dish together beautifully. Perfectly paired with creamy mashed potatoes, polenta, or crusty bread, this one-pot wonder is ideal for cozy dinners and special occasions alike. Whether you're hosting or simply treating yourself, this recipe is a showstopper packed with flavor and rustic charm.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 4 minced garlic cloves
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 cup dry white wine
- 3 cups chicken stock
- 1 14-ounce can diced tomatoes
- 5 sprigs fresh thyme
- 1 large bay leaf
- 14 ounces, drained or thawed artichoke hearts (canned or frozen)
- 0.25 cup, chopped parsley
- 2 tablespoons lemon juice
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
Heat two tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb shanks in batches until browned on all sides, about 4-5 minutes per side. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Stir in the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Pour in the white wine, scraping the bottom of the pot to deglaze and lift any caramelized bits.
Add the chicken stock, diced tomatoes, thyme sprigs, and bay leaf. Stir to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for 2 hours, turning the shanks halfway through cooking or until the meat is tender and nearly falling off the bone.
Add the artichoke hearts to the pot during the last 20 minutes of cooking.
Remove the thyme sprigs and bay leaf before serving.
Taste the sauce and adjust seasoning with additional salt or pepper as needed.
Garnish with freshly chopped parsley and drizzle with lemon juice before serving.
Serve hot alongside creamy mashed potatoes, polenta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
