- 4 lamb shanks (about 1 lb. each), bones cracked and fat trimmed
- Salt and pepper
- 15 cloves garlic, peeled
- 1 onion (about 10 oz.), peeled and cut into 1/2-inch pieces
- 2 carrots (about 6 oz. total), peeled and cut into 1/2-inch pieces
- 1 bottle (750 ml.) Côtes-du-Rhône or other dry red wine
- 1 can (about 15 oz.) crushed or diced tomatoes
- 6 canned anchovy fillets, drained and minced
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon minced fresh savory or 1 teaspoon dried savory
- 1 teaspoon grated orange peel (colored part only)
- 1 package (8 oz.) frozen artichoke hearts, thawed
- 1/2 cup pitted calamata or niçoise olives
- calories 686
- caloriesfromfat 34 %
- protein 82 g
- fat 26 g
- satfat 8.5 g
- carbohydrate 29 g
- fiber 6.8 g
- sodium 1001 mg
- cholesterol 242 mg
How to Make It
Rinse shanks and pat dry. Sprinkle lightly all over with salt and pepper, and place in a 12- by 17-inch roasting pan. Bake, uncovered, in a 450° regular or convection oven until meat is beginning to brown, about 20 minutes. With tongs, turn shanks. Add garlic, onion, and carrots to pan around shanks, mix to coat with fat in pan, and spread level. Bake until shanks are well browned and vegetables are beginning to brown, about 20 minutes longer.
Add wine, tomatoes and their juices, anchovies, thyme, savory, and orange peel to pan; stir carefully to mix and scrape browned bits free. Cover pan tightly with foil.
Bake in a 325° regular or convection oven until meat is very tender when pierced, 2 to 2 1/2 hours.
Uncover pan. Spoon off and discard fat from sauce. Gently stir artichoke hearts and olives into sauce around shanks and bake until heated through, about 10 minutes longer.
With tongs, transfer shanks to a rimmed platter or plates; pour sauce over lamb. Add salt and pepper to taste.