27 Oct 2016
Posted by healthynaturallyclub 
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While “white meats” are frequently cooked in red wine, it’s unusual for red meats to be cooked in white wine. But that’s the basis of this dish, punctuated by salty black olives and delicate artichoke hearts.
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servings
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Ingredients
- 4 to 6 12 - 14b oz lamb shanks
- 3 tbs olive oil
- 1 lrg onion chopped
- 3 cloves garlic minced
- 1 cup beef stock or broth
- 2 ripe tomatoes seeded and chopped, with juice, or 1 8-oz tomato sauce
- 1 cup dry white wine
- 2 tbs fresh rosemary chopped
- 2 tbs fresh parsley chopped
- 12 baby artichokes trimmed with outer leaves removed and halved
- 1/2 cup pitted black oil-curved olives
- 1 tbs arrowroot
- salt and pepper to taste
Ingredients
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Instructions
- 1. Preheat the oven broiler, and line a broiler pan with heavy duty aluminium foil. Broil lamb shanks for 3 minutes per side, or until browned. Transfer lamb to slow cooker, and pour in any juices that have collected in the pan.
- 2. Heat oil in a medium skillet over medium-heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker. Add stock, tomatoes, wine, rosemary, and parsley to the slow cooker, and stir well.
- 3. Cook shanks on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until lamb is almost tender. Add artichokes and olives to the slow cooker, and cook for 2 hours on LOW or 1 hour on HIGH.
- If cooking on LOW, raise the heat to HIGH. Miz arrowroot with 2 tablespoons cold water in a small cup. Add this mixture to the slow cooker, cover and cook for an additional 10 to 15 minutes, or until the juices are bubbling and slightly thickened. Season with salt and pepper to taste.
Recipe Notes
Like apples and avocados, artichokes darken when exposed to air. When preparing them, have a bowl of cold water acidulated with lemon juice on the counter. Drop the artichokes into it as you trim the stems and pull of the outer leaves.
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