Best 7 Lamb Shanks With Artichokes And Olives Recipes

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Indulge in a delectable culinary journey with our tantalizing Lamb Shanks with Artichokes and Olives, a symphony of flavors that will transport your taste buds to the Mediterranean. This hearty and comforting dish features succulent lamb shanks braised to perfection in a savory broth infused with aromatic herbs and spices. Tender artichoke hearts and briny olives add a delightful textural contrast, while a zesty lemon-herb sauce brightens up the richness of the lamb. Accompany this main course with a selection of tempting side dishes, including a vibrant green bean salad tossed in a tangy vinaigrette, creamy mashed potatoes infused with roasted garlic, and a platter of grilled vegetables basking in a drizzle of olive oil and herbs. For a satisfying vegetarian option, explore our equally delectable Stuffed Artichokes, where tender artichoke hearts are filled with a savory mixture of herbs, breadcrumbs, and Parmesan cheese, then baked to golden perfection. And for a sweet ending, treat yourself to our luscious Lemon Ricotta Cookies, bursting with citrusy zest and a hint of vanilla, perfect for a delightful finish to your Mediterranean feast.

Let's cook with our recipes!

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.

HEAVENLY LAMB SHANKS



Heavenly Lamb Shanks image

This is simply gorgeous because it's so comforting! The lamb shanks are slow cooked in a generous amount of red wine. Preparation is easy, too, it goes from stovetop to oven. This is best served with the pan juices poured over a creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.

Provided by Lasse's Solskinn

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 3h20m

Yield 4

Number Of Ingredients 15

½ cup olive oil
4 (1 pound) lamb shanks
⅔ cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 ½ cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
  • Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
  • Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition Facts : Calories 824.3 calories, Carbohydrate 34.8 g, Cholesterol 173.4 mg, Fat 41.3 g, Fiber 3.7 g, Protein 60.8 g, SaturatedFat 8.7 g, Sodium 792.9 mg, Sugar 6.4 g

LAMB SHANKS WITH ARTICHOKES AND OLIVES



LAMB SHANKS WITH ARTICHOKES AND OLIVES image

Categories     Lamb     Braise

Yield 4 people

Number Of Ingredients 11

12 baby artichokes
4 large Lamb Shanks
salt and pepper
1 Spanish onion, chopped into 1/4 inch dice
12 Garlic cloves, peeled and left whole
2 tablespoons extra-virgin olive oil
2 tablespoons rosemary, chopped
1/2 cup Gaeta olives
1 cup dry white wine
1 cup basic tomato sauce
1 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees. Trim tough outer leaves and stems from artichokes and cut of pricly leaf tips. Place in a bowl of acidulated water and set aside. Rinse and dry the shanks and season liberally with salt and pepper. In a heavy bottomed dutch oven with lid, heat the olive oil until smoking over medium high heat. Sear the shanks until dary golden brown all over, 14 to 18 mintues. Remove the shanks and set aside. Drian the artichokes and add to the pot along with the onion, garlic and rosemary and cook until softened, 8 to 10 minutes. Add the olives, wine, tomato sauceand stock and bring to a boil. Return the lamb shanks to the pan and bring back to a boil. Cover tightly, place in the oven and cook for 1 1/2 hour until fork tender. Remove and serve.

ROAST LAMB WITH ARTICHOKES AND LEMONS



Roast Lamb with Artichokes and Lemons image

Provided by Jody Williams

Categories     Lamb     Roast     Easter     Dinner     Artichoke     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Lamb and artichokes:
1/4 cup olive oil
1 5-7-pound bone-in lamb shoulder
Kosher salt, freshly ground pepper
2 cups dry white wine
1 14-ounces can whole peeled tomatoes
1 head garlic, halved crosswise
1/4 teaspoon crushed red pepper flakes
2 lemons, halved crosswise
6 baby artichokes
Anchovy-Herb oil and assembly:
1/2 cup olive oil
4 anchovy fillets, packed in oil, drained
1 garlic clove, finely chopped
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt

Steps:

  • Lamb and artichokes:
  • Preheat oven to 325°. Heat oil in a large skillet over medium high heat. Generously season lamb on all sides with salt and pepper and cook, turning often, until well browned, 12-15 minutes. Transfer lamb and oil to a roasting pan.
  • Carefully add wine to skillet, scraping up browned bits. Bring to a simmer and cook until reduced by one-third, about 5 minutes. Add tomatoes, crushing with your hands, garlic, red pepper flakes, and 2 cups water and pour into roasting pan. Squeeze lemons over lamb; add to pan. Roast 3 hours.
  • Meanwhile, remove tough dark outer leaves from artichokes. Using a serrated knife, trim 1" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise. Toss to coat with pan juices and tuck under and around lamb. Roast, turning artichokes occasionally, until artichokes are tender and meat is falling off the bone, 1 1/2-2 hours. (Remove artichokes if they become too soft before meat is done.)
  • Anchovy-herb oil and assembly:
  • Pulse oil, anchovies, garlic, parsley, mint, and red pepper flakes in a food processor until smooth; season with salt.
  • When done, place lamb in a large bowl and transfer artichokes, lemons, and garlic with a slotted spoon to bowl. Pour anchovy-herb oil over; tent with foil. Transfer pan juices to a glass measuring cup. Let sit a few minutes, then spoon off fat from surface. Serve lamb with artichoke mixture and pan juices.

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.

BRAISED LAMB SHANKS WITH ARTICHOKES & OLIVES



BRAISED LAMB SHANKS WITH ARTICHOKES & OLIVES image

Categories     Lamb     Braise

Number Of Ingredients 16

½ cup unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 lamb shanks, about ¾ pound each (no longer in length than 7-inches in length)
1 tablespoon good quality olive oil
1 cup chopped onions
3/4 cup diced (1/4-inch) carrots
2 cloves garlic, peeled and chopped
1 tablespoon herbes de Provence
1 can (14-15 ounces) diced tomatoes with juices
½ cup dry white wine
½ cup low sodium chicken, veal or beef broth or stock
1 bay leaf
1 jar (12 ounce) queen pimento stuffed green olives, drained
1 package (9-ounce) frozen artichoke hearts, thawed but not cooked
kosher salt and freshly ground pepper to taste

Steps:

  • Combine flour, salt, and pepper. Dust lamb shanks with seasoned flour. Select Browning and add olive oil to Cooking Pot. When hot, add 2 lamb shanks to the Cooking Pot and brown evenly on all sides, about 5 to 10 minutes total. Remove to a platter and repeat with remaining 2 lamb shanks. Select Sauté. Add onions, carrots, garlic, and herbes de Provence to Cooking Pot. Cook for 3 to 5 minutes, until onions become translucent. Stir in tomatoes, wine, stock, and bay leaf. Return lamb shanks and any accumulated juices to the Cooking Pot, spooning some of the liquid and vegetable mixture over the shanks. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes. When audible beep sounds, allow 10 minutes Natural Pressure Release, then use Quick Pressure Release to release remaining pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Remove lamb shanks to a warm platter and cover loosely with foil, place in a slow (200°F) oven to Keep Warm. Add olives and artichokes to Cooking Pot. Select Simmer and cook , uncovered for 10 5o 15 minutes to thicken slightly. Taste and adjust seasonings with salt and pepper. Spoon sauce over lamb shanks to serve

Tips:

  • To save time, use a slow cooker to braise the lamb shanks. Simply brown the shanks in a skillet over medium heat, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 8-10 hours or on high for 4-6 hours.
  • If you don't have artichokes, you can substitute another vegetable, such as potatoes, carrots, or celery.
  • To make the dish more flavorful, use a variety of olives, such as Kalamata, black, or green olives.
  • Serve the lamb shanks with rice, pasta, or mashed potatoes.

Conclusion:

This dish is a delicious and easy-to-make main course that is perfect for a special occasion or a weeknight meal. The lamb shanks are braised in a flavorful sauce made with artichokes, olives, and wine, and they are fall-off-the-bone tender. Serve the lamb shanks with your favorite sides, such as rice, pasta, or mashed potatoes, and enjoy!

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