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
- 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
Preheat the oven to 200°C. Heat 30ml (2 tbsp) of the oil in a large non-stick frying pan.
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.
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.
Bake for 20 minutes, then lower the heat to 180°C and bake until tender and falling off the bone, about 2 hours.
Serve with garlic mash.