Lamb shanks with Artichoke Caponata
Debra Eller
We all know Tanya doesn’t eat much....but you should see her eat this! What a hit!
ingredients
- 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
- Fresh-ground pepper
- 1 onion (1/2 lb.), peeled and chopped
- 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
- 1 cup thinly sliced celery
- 1 box (8 oz.) frozen artichoke hearts
- 1 cup drained pitted calamata olives
- 1 tablespoon drained capers
- 1 teaspoon dried basil
- 1 can (14 1/2 oz.) diced tomatoes
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons chopped parsley
See full recipe
notes
Serve with soft polenta or hot cooked orzo (rice-shaped) pasta. For an additional rich touch, sprinkle servings of shanks with toasted pine nuts.
Source: Debra Eller
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