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🍽️ Tender Lamb Shanks with Olives and Artichokes

500 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 4 garlic cloves
• 1 red chili pepper
• 4 lamb shanks (approx. 350 g each)
• salt
• pepper
• 2 tbsp olive oil
• 150 ml dry white wine
• 600 ml lamb stock
• 8 tomatoes
• 4 medium artichokes
• 1 unwaxed lemon (half sliced and juice from the other half)
• 2 sprigs rosemary
• 5 sprigs thyme
• 60 g black olives (pitted)
• 20 g raisins
• 20 g pine nuts

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Slice the garlic into thin pieces.
3. 3. Cut the onion into fine strips.
4. 4. Rinse the chili pepper under running water.
5. 5. Remove the stem of the chili.
6. 6. Chop the chili very finely.
7. 7. Rinse the lamb meat briefly with water.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Season the meat generously with salt and pepper.
10. 10. Heat oil in a large pot.
11. 11. Brown the meat pieces on all sides in the hot oil.
12. 12. Remove the browned meat from the pot and set it aside.
13. 13. Add the chili, garlic, and onion to the same pot.
14. 14. Sauté the vegetables for 1 to 2 minutes.
15. 15. Deglaze the mixture with the wine.
16. 16. Add some meat broth.
17. 17. Return the meat to the pot.
18. 18. Wash the tomatoes.
19. 19. Cut out the hard stem base of the tomatoes.
20. 20. Quarter the tomatoes.
21. 21. Add the tomato quarters to the sauce.
22. 22. Cover the pot with a lid.
23. 23. Braise the meat in the oven for 2.5 hours.
24. 24. Turn the lamb shanks every 30 minutes.
25. 25. Add more broth if necessary.
26. 26. Cut off the top third of the hard leaves from the artichokes.
27. 27. Remove the outer leaves of the artichokes.
28. 28. Peel the soft, edible stem base of the artichokes.
29. 29. Quarter the artichokes.
30. 30. Carefully remove the inedible, hairy fibers (known as 'choke') under the leaves using a small knife.
31. 31. Place the prepared artichokes immediately in lemon water.
32. 32. Drain the artichokes well.
33. 33. Add the artichokes to the pot when about 30 minutes of cooking time remain.
34. 34. Add the herbs, the drained olives, the raisins, and the pine nuts.
35. 35. Season the dish to taste with salt and pepper at the end.
36. 36. Serve the dish hot.

Nutrition per serving

• kcal: 500
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 22 g