• TO DRINK: A Cabernet/Shiraz blend has herbaceous and fruity notes that pair well with the lamb and artichokes

    Slow-roasted lamb shanks with artichokes

    Serves: 4
    Cooking Time: 2 hours 30 minutes

    Ingredients

    • 60ml (¼ cup) olive oil
    • 4 lamb shanks
    • salt and freshly ground black pepper, to taste
    • 125ml (½ cup) cake flour
    • 3 garlic cloves, chopped
    • 5 garlic cloves, whole, skin on
    • juice of 1 lemon
    • 250ml (1 cup) dry white wine
    • 4 sprigs of fresh rosemary
    • 45ml (3 tbsp) caperberries
    • 1 x 410g tin artichoke hearts

    Instructions

    1

    Preheat the oven to 200°C. Heat 30ml (2 tbsp) of the oil in a large non-stick frying pan.

    2

    Season the lamb and dust with the flour. Fry the lamb in the oil and brown on all sides. Remove from the pan and place in a large ovenproof baking dish.

    3

    Add the chopped and whole garlic cloves, lemon juice, wine, rosemary, caperberries and artichokes to the baking dish. Adjust the seasoning and cover with foil.

    4

    Bake for 20 minutes, then lower the heat to 180°C and bake until tender and falling off the bone, about 2 hours.

    5

    Serve with garlic mash.