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
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.
