Lamb Shanks with Olives and Artichoke Hearts

While “white meats” are frequently cooked in red wine, it’s unusual for red meats to be cooked in white wine. But that’s the basis of this dish, punctuated by salty black olives and delicate artichoke hearts.

Makes 4 to 6 servings | Active time: 20 minutes | Minimum cook time: 4 hours in a large slow cooker

4 to 6 (12- to 14-ounce) lamb shanks

3 tablespoons olive oil

1 large sweet onion, diced

3 garlic cloves, minced

1 cup Beef Stock or purchased stock

1 (8-ounce) can tomato sauce

1 cup dry white wine

2 tablespoons chopped fresh rosemary or 1 tablespoon dried

2 tablespoons chopped fresh parsley

12 baby artichokes, trimmed with outer leaves removed, and halved

1/2 cup pitted black oil-cured olives

1 tablespoon cornstarch

Salt and freshly ground black pepper to taste

1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil lamb shanks for 3 minutes per side, or until browned. Transfer lamb to the slow cooker, and pour in any juices that have collected in the pan.

2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add stock, tomato sauce, wine, rosemary, and parsley to the slow cooker, and stir well.

3. Cook shanks on Low for 6 to 8 hours or on High for 3 to 4 hours, or until lamb is almost tender. Add artichokes and olives to the slow cooker, and cook for 2 hours on Low or 1 hour on High.

4. If cooking on Low, raise the heat to High. Mix cornstarch with 2 tablespoons cold water in a small cup. Add cornstarch mixture to the slow cooker, cover, and cook for an additional 10 to 15 minutes, or until the juices are bubbling and slightly thickened. Season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

images Substitute short ribs of beef on the bone for the lamb shanks. The cooking time will remain the same.

Like apples and avocados, artichokes darken when exposed to air. When preparing them have a bowl of cold water acidulated with lemon juice on the counter. Drop the artichokes into it as you trim the stems and pull of the outer leaves.