Yield: 4 servings
Measure | Ingredient |
---|---|
8 mediums | Fresh artichokes |
\N \N | (or 8 jarred artichoke hearts; rinsed |
\N \N | Well and halved) |
½ cup | Olive oil |
6 \N | Lamb shanks - (1 lb ea); cut 1\" thick |
1 \N | Onion; finely chopped |
6 \N | Garlic cloves; minced |
1½ cup | Lamb or beef stock |
\N \N | Salt; to taste |
¼ pounds | Finely-chopped serrano ham |
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. Preheat oven to 350 degrees. 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. 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. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.