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- Roasted Spring Lamb with Artichokes
- (Agnello Arrosto con Carciofi)
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Ingredients:
8 medium fresh artichokes
Extra virgin olive oil
6 (1 lb) lamb shanks, cut 1 inch thick
1 sweet onion, finely chopped
6 garlic cloves, minced
1 and 1/2 cups lamb or beef stock
Sea Salt
8 thin slices capicollo (cured Italian ham) or cooked ham (about 3 ounces)-
- Directions:
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- Remove the outer leaves of the artichokes so that only the tender inner leaves remain.
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- Bring a pot of water to a 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 the hearts.
Preheat oven to 350° F.
Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes.
Transfer the lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan.
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- Pour in the meat stock, and roast for about 30 minutes.
Place a small saucepan over low heat, add the ham and saute until lightly browned, about 7 to 10 minutes.
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- 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. Serves 6.
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