Best 8 Lamb Shanks With Artichokes And Olives Recipes

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Indulge in the delectable flavors of "Lamb Shanks with Artichokes and Olives", a culinary masterpiece that combines the succulent richness of lamb shanks with the vibrant flavors of artichokes and olives. This hearty dish is a perfect blend of savory and aromatic ingredients, making it an ideal choice for a special occasion or a comforting meal on a chilly evening. Dive into the cooking process and discover the secrets to creating this delectable dish, leaving your taste buds tantalized and your senses invigorated.

Here are our top 8 tried and tested recipes!

LAMB SHANKS WITH ARTICHOKES AND OLIVES



LAMB SHANKS WITH ARTICHOKES AND OLIVES image

Categories     Lamb     Easter

Number Of Ingredients 11

4 large lamb shanks
Salt and pepper
6 tablespoons extra virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
12 cloves garlic, peeled and left whole
2 tablespoons fresh rosemary leaves, chopped
12 baby artichokes, outer leaves trimmed, held in acidulated water
1/2 cup Gaeta olives
1 cup Frascati or other dry white wine
1 cup basic tomato sauce, recipe follows
1 cup chicken stock, recipe follows

Steps:

  • Preheat the oven to 375F. Rinse and dry the shanks and season aggressively with salt and pepper. In a Dutch oven with a lid, heat the oil until smoking. Add the shanks and sear until dark golden brown over medium heat, about 15-18 minutes. Remove the shanks and set aside. To the same pan add onion, garlic, rosemary and artichokes. Cook until softened, about 8-10 minutes. Add the olives, wine, tomato sauce & chicken stock. Bring to a boil. Replace the lamb shanks in the pan & return to a boil. Cover tightly and roast in the oven for 1 1/2 hours,until fork-tender. Serve immediately.

LAMB WITH ARTICHOKES, LEMON AND OLIVES



Lamb with Artichokes, Lemon and Olives image

Provided by Food Network

Number Of Ingredients 31

2 pounds lamb shoulder, trimmed and cut
2 ounces extra virgin olive oil
3 large onions, finely chopped
1 cup finely chopped parsley
1 pinch saffron
1 teaspoon black pepper
3 bay leaves
1 tablespoon cumin
3 cloves garlic
1/3 teaspoon turmeric
Salt to taste
4 cups water
1 preserved lemon, cubed
1/2 cup green olives
1/2 preserved lemon cut into 1/3-inch thick rounds
Lemon sliced, for garnish
Chopped parsley, for garnish
3 large artichokes, quartered, and covered in cold water
1 large onion diced in 2-inch cubes
4 cloves garlic, finely diced
3 bay leaves
3 stems parsley
1/2 teaspoon cumin
1/4 teaspoon black pepper
Pinch of saffron
2 ounces olive oil
15 green olives or kalamata olives
1 juice of a lemon
Salt to taste
3 cups of water
Lemon slices, for garnish

Steps:

  • For the lamb: Trim the lamb shoulder to remove all the fat and cube into medium size pieces. In a Dutch oven or large sauce pot heat the olive oil until hot and saute the onions until soft, about 3 to 4 minutes. Next, add the lamb pieces and cook for approximately 2 to 4 minutes. Add the saffron, pepper, parsley, bay leaves, 1 tablespoon cumin, and 1/3 teaspoon turmeric. Mix well and cook for an additional 5 minutes. Add the water, cover the pot, reduce the heat and simmer for 45 minutes to 1 hour. When the lamb is tender, transfer it to a separate casserole with a small amount of sauce to keep it warm. To the sauce add 1/2 cup green olives and allow the sauce to cook for 3 more minutes. Pour the sauce and artichokes over the lamb on the casserole plate and garnish the plate with fresh lemon slices as well as preserved lemon slices, and freshly chopped parsley. Serve immediately.
  • For the Artichokes with Lemons and Olives: Heat the olive oil in a Dutch oven or stock pot, add onions, garlic, saffron, black pepper, cumin, salt and bay leaves, stir well and bring to a boil. Drain the artichokes from cold water and put in the casserole, cook for about 20 to 30 minutes. Then add olives, lemon juice and preserved lemon, reduce heat for another 10 minutes, and let simmer. Serve in a platter, pour lemon juice over artichokes and garnish with thin slices of lemon. Serve the artichokes as a vegetarian dish or as a garnish for lamb.

BRAISED LAMB SHANKS WITH GREEN OLIVES AND APRICOTS



Braised Lamb Shanks With Green Olives And Apricots image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

4 lamb shanks, about 8 ounces each
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, plus 2 sprigs
2 sprigs fresh rosemary
1 lemon, zested in big strips
2 garlic cloves, halved
1/2 teaspoon whole cloves
2 cinnamon sticks, plus 2 sticks
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon sugar
1 bottle full-bodied red wine, such as Cabernet Sauvignon
1/4 cup all-purpose flour
3 tablespoons olive oil
2 cups lamb or chicken stock
1 cup pearl onions, peeled
3 carrots, coarsely chopped
12 large green Spanish olives
12 dried apricots

Steps:

  • First off, you want to marinate the lamb shanks for a few hours to really penetrate the deep flavor; the wine also tenderizes the meat. Put the shanks in a large glass bowl and season with salt and pepper. Break up the thyme and rosemary with your hands to release the oils and toss them on top of the lamb. Add the lemon peel, garlic, cloves, cinnamon, peppercorns, bay leaves, and sugar. Pour in the bottle of wine, cover and refrigerate for 4 to 6 hours.
  • Line a few layers of paper towels on the counter. Pull the lamb shanks out of the wine marinade (reserving it for later), and lay them out on the paper towels, cover with more paper towels and pat the meat dry really well. Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the lamb shanks in the seasoned flour; tapping off the excess.
  • Preheat the oven to 350 degrees F.
  • Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add the oil. Sear the lamb shanks, turning carefully with tongs, so all sides are a brown caramel color. Drizzle with a little more oil if needed. Do this in batches if the shanks are big and look crowded in the pot. Strain marinade reserving the wine. Add the wine, remaining 2 sticks of cinnamon, remaining 2 sprigs of thyme and the stuff from the marinade. Cook until slightly reduced, about 5 minutes. Pour in the stock and add the onions, carrots, olives, and apricots; bring to a boil. Cover the pot. Place in the oven for 2 1/2 to 3 hours.
  • Transfer the lamb shanks to a large platter. Spoon the onions, olives, and apricots over them. Strain the braising juices and season with salt and pepper. Pour the sauce over the platter and serve with some crusty bread.

LAMB CHOPS WITH ARTICHOKES AND OLIVES



Lamb Chops with Artichokes and Olives image

Number Of Ingredients 9

2 tablespoons olive oil
8 rib or loin lamb chops, about 1 inch thick, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 cup dry white wine
8 small or 4 medium artichoke hearts, trimmed and cut into eights
1 clove garlic, finely chopped
1/2 cup small mild black olives, such as Gaeta
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • 1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender. 3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB CHOPS WITH ARTICHOKES AND OLIVES



Lamb Chops with Artichokes and Olives image

Number Of Ingredients 9

2 tablespoons olive oil
8 rib or loin lamb chops, about 1 inch thick, trimmed
salt and freshly ground black pepper to taste
2 tablespoons olive oil
3/4 cup dry white wine
8 small or 4 medium artichoke hearts, trimmed and cut into eights
1 clove garlic, finely chopped
1/2 cup small mild black olives, such as Gaeta
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • 1 In a skillet large enough to hold the chops in a single layer, heat the oil over medium heat. Pat the lamb dry. When the oil is hot, sprinkle the chops with salt and pepper, then place them in the pan. Cook until the chops are browned, 3 to 4 minutes. Using tongs, turn the chops to brown on the other side, about 3 minutes. Transfer the chops to a plate. 2 Turn the heat to medium-low. Add the wine and bring to a simmer. Cook 1 minute. Add the artichokes, garlic, and salt and pepper to taste. Cover the pan and cook 20 minutes or until the artichokes are tender. 3 Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LAMB SHANKS WITH TOMATO & OLIVES



Lamb Shanks With Tomato & Olives image

A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!

Provided by ozzygirl

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb shanks (french trimmed)
1/4 cup plain flour
salt & pepper
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 cup dry white wine
3/4 cup beef stock
2 (400 g) cans chopped tomatoes
6 anchovy fillets, drained and chopped
1/2 teaspoon dried chili pepper flakes
1 sprig fresh basil
1 cup black olives
1 tablespoon balsamic vinegar, viniger
1/2 cup fresh basil leaf (extra)

Steps:

  • Preheat oven to 180°C/160°C fan forced.
  • Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
  • Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
  • Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
  • Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
  • Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
  • Sprinkle extra basil leaves over lamb and sauce.
  • Serve hot.

Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5

BRAISED LAMB SHANKS WITH ARTICHOKES



Braised Lamb Shanks with Artichokes image

Categories     Lamb     Braise     Artichoke     Spring     Dill     Gourmet

Yield Serves 4

Number Of Ingredients 8

4 lamb shanks (3 3/4 pounds), trimmed
4 tablespoons olive oil
3 small onions, chopped
3 cups chicken broth or water
1/2 cup fresh lemon juice
4 large artichokes
1 lemon, halved
1 cup chopped fresh dill

Steps:

  • Pat shanks dry and season with salt and pepper. Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking. Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl.
  • Add remaining oil to casserole and sauté onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Return shanks to casserole and add broth. Bring to a boil; reduce heat and simmer, covered, 1 hour.
  • While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl. Then, working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard. (Do not cut off stems.) Discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off top leaves about 1 to 1 1/4 inches from top. Trim fibrous parts from base and stem of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section, then trim outer green fibrous part from stem.
  • As it is trimmed, rub artichoke all over with lemon halves. Cut artichokes in half lengthwise and remove fuzzy center and any purple leaves. Place in bowl with water and lemon juice.
  • Drain artichokes and add to shanks with 1/2 cup dill and remaining 1/4 cup lemon juice. Simmer, covered, until meat and artichokes are tender, about 40 minutes.
  • Transfer shanks and artichokes to a deep serving dish and keep warm, covered. Skim fat from sauce in casserole and boil until reduced by half, about 10 minutes. Season sauce with salt and pepper and spoon over lamb and artichokes. Sprinkle with remaining 1/2 cup dill.

LAMB SHANKS WITH ARTICHOKE HEARTS



Lamb Shanks With Artichoke Hearts image

Make and share this Lamb Shanks With Artichoke Hearts recipe from Food.com.

Provided by 2Bleu

Categories     Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 lamb shanks
2 tablespoons lemon juice, divided
salt and black pepper, to taste
2 tablespoons olive oil
2 garlic cloves
1 teaspoon oregano
1 onion, quartered
1/2 cup beef broth
1/2 cup dry white wine
10 ounces artichoke hearts (I use frozen)
1 teaspoon cornstarch
1/4 cup water (or buttermilk)

Steps:

  • Preheat oven to 300°F.
  • Rub shanks with 1 tbsp lemon juice and season. In a skillet, saute shanks in olive oil and sear, turning to brown all sides.
  • Transfer shanks to a casserole dish and sprinkle with remaining lemon juice, garlic, and oregano. Add onion and bake covered, for 2 1/2 hours.
  • Add beef broth, wine, and artichoke hearts. raise heat to 350°F and bake covered for 30 minutes more.
  • Transfer lamb and chokes to a platter to keep warm. Mix cornstarch and water in a cup. On stovetop, Add cornstarch mixture to the casserole dish and cook with the lamb juice on med-high heat to thicken.

Tips:

  • Braising is a great way to cook lamb shanks, as it tenderizes the meat and infuses it with flavor. Pat the lamb shanks dry before searing them to get a nice brown crust.
  • Use a variety of vegetables in your braising liquid, such as carrots, celery, onions, and garlic. This will add flavor and depth to the dish.
  • Don't be afraid to experiment with different herbs and spices. Rosemary, thyme, and bay leaves are all good choices for lamb shanks.
  • Red wine is a classic ingredient in lamb shank braises, but you can also use white wine or even beer. Choose a wine or beer that you enjoy drinking, as the flavor will come through in the dish.
  • Cook the lamb shanks until they are fall-off-the-bone tender. This will usually take around 2 hours, but it can vary depending on the size of the shanks.

Conclusion:

Lamb shanks are a delicious and versatile cut of meat that can be cooked in a variety of ways. Braising is a great option for lamb shanks, as it tenderizes the meat and infuses it with flavor. You can also roast or grill lamb shanks. No matter how you cook them, be sure to use high-quality ingredients and follow the recipe carefully. With a little effort, you can create a delicious and memorable meal that your family and friends will love.

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