
Ingredients:
• 8 – medium Artichokes
• 1/2 cup – Olive oil
• 6 (1 lb) – lamb shanks, cut 1-inch thick
• 1 – onion, finely chopped
• 6 – Garlic cloves, minced
• 1.5 cups – lamb or Beef stock
• salt
• 1/4 lb – finely chopped Serrano Ham
Method:
- Remove the outer leaves from the artichokes so that only the tender inner leaves remain.
- Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes.
- Remove artichokes, let it cool, then slice into half in order to scoop out the chokes with a small spoon. Reserve hearts.
- Pre-heat oven to 350 degrees Fahrenheit.
- Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, for about 15 minutes.
- Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic over it.
- Pour in the meat stock, and roast for 30 minutes.
- Place a small saucepan on low heat, add the ham and saute until lightly browned, 7 to 10 minutes.
- Add the artichokes to the lamb, baste the meat and artichokes with the juices, and roast for another 10 minutes.
- Add the ham and roast another 5 minutes, or until lamb is cooked according to your taste.
- Remove the lamb from the oven, let it rest a few minutes, then serve warm.
Recipe courtesy of Sify Bawarchi