Lamb Shanks with Olives and Artichokes
- 2 onions
- 4 garlic cloves
- 1 Red chili pepper
- 4 lamb shanks (each about 350 grams)
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 600 milliliters lamb stock
- 8 tomatoes
- 4 Artichoke
- 1 organic lemon (one half cut into slices, second half juiced)
- 2 sprigs rosemary
- 5 sprigs thyme
- 60 grams black Olives (pitted)
- 20 grams raisins
- 20 grams Pine nuts
Peel onion and garlic. Cut garlic into slices and onion into strips. Rinse and halve chile pepper, remove seeds and ribs, chop.
Rinse lamb, pat dry and season with salt and pepper. Heat oil in a roasting pan and brown meat on all sides. Remove from the pan. Saute chile pepper, garlic and onion for 1-2 minutes, add wine and saute briefly. Add broth and return meat to the pan. Rinse tomatoes and cut off stems, cut tomatoes into quarters and add to the pan. Roast in preheated oven at 180°C (approximately 350°F) for about 2.5 hours. Add more broth to the pan as needed.
Cut out hard outer leaves from artichokes and peel edible stalks. Remove all hay and cut artichokes into quarters. Place into water combined with lemon juice. About 30 minutes before the end of cooking, add drained artichokes, herbs, drained olives, raisins and pine nuts to the pan.
Season to taste and serve.