Roast Spring Lamb with Artichokes
8 medium fresh artichokes (or 8 jarred hearts, -- rinse and halve)
1/2 cup olive oil
6 lamb shanks (1 lb each) cut 1" thick
1 onion, fine chopped
6 cloves garlic, minced
1 1/2 cups lamb or beef stock
1/4 pound fine chopped serrano ham
Remove the outer leaves of 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 cool,
then slice in half in order to scoop out the chokes with a small
spoon. Reserve hearts. Preheat oven to 350ºF. Heat the olive oil in
a large casserole, add the lamb shanks and saute until browned on
all sides, about 15 minutes. Transfer lamb shanks to a shallow
roasting pan and scatter the onions and garlic in the pan. Pour in
the meat stock, and roast for 30 minutes.
Place a small saucepan over 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 accumulated juices, and roast
for another 10 minutes. Add the ham and roast another 5 minutes, or
until lamb is desired doneness. Remove lamb from oven, let rest a
few minutes, then serve warm.
Yield: 4 to 6 servings.