ARTICHOKE AND LAMB SHANKS CROCK POT DINNER
This is a great dish to serve with rice, orzo pasta or polenta. It makes a good impression on guest and is easy to fix. To be really fancy sprinkle each serving with toasted pine nuts.
Provided by Grace Guderjahn
Categories Lamb/Sheep
Time 7h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 1/2 quart, or larger, electric crock pot, combine onion, bell pepper, celery, artichoke hearts,and olives.
- Rinse shanks and pat dry.
- Sprinkle all over with pepper.
- Place shanks in pot on top of vegetables.
- Add tomatoes with juice, add vinegar.
- Cover pot and cook until lamb is very tender.
- About 6-7 hours on low, less time on high.
- Remove shanks to a bowl and keep warm.
- Skim and discard fat from cooking liquid Turn crock pot to high.
- Mix cornstarch with 1 1/2 tablespoons water and pour into crock pot.
- Stir often until sauce bubbles (about 10 minutes).
- Spoon sauce and vegetables over lamb.
- Garnish with parsley.
CROCK POT GREEK LAMB, ARTICHOKE & ONION STEW
Make and share this Crock Pot Greek Lamb, Artichoke & Onion Stew recipe from Food.com.
Provided by Mrs.Habu
Categories Stew
Time 33m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- mix all ingredients (except the last 4 listed) in a large slow cooker.
- Cover and cook on low for 8 to 10 hours or until lamb and onions are tender.
- Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot).
- Remove the cinnamon stick.
- Serve sprinkled with walnuts and feta.
Nutrition Facts : Calories 762.1, Fat 51, SaturatedFat 19.1, Cholesterol 131.2, Sodium 817.4, Carbohydrate 36.5, Fiber 8.8, Sugar 13.3, Protein 37
LAMB SHANKS WITH ARTICHOKE HEARTS
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
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.
GREEK LAMB SHANKS (SLOW COOKER)
Make and share this Greek Lamb Shanks (Slow Cooker) recipe from Food.com.
Provided by Wendys Kitchen
Categories Stew
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place lamb and flour in large plastic bag and shake to coat.
- Heat oil in pan and add lamb in batches and cook until browned.
- Heat remaining oil and cook onions and garlic stirring until onions are soft.
- Combine wine, stock, rind artichokes and olives in a large jug.
- Place lamb in slow cooker pot and pour liquid mixture over lamb.
- Cover pot with lid.
- Cook on high setting for 4 hours or low setting for 8 hours.
- Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.
SLOW-COOKED LAMB SANDWICHES WITH MARINATED ARTICHOKES
You'll need to prepare the lamb and the artichokes the day before you want to make these spring sandwiches.
Provided by Martha Stewart
Categories Lamb Recipes
Yield Makes 4
Number Of Ingredients 23
Steps:
- Make the lamb: Preheat oven to 325. Season lamb with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add lamb; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes total. Transfer to a plate.
- Pour off half the oil from pot, and return to heat. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables have softened and begin to color, about 10 minutes. Reduce heat to medium. Stir in thyme, allspice, 1 teaspoon salt, the bay leaf, and mint.
- Return lamb to pot, and add wine; bring to a simmer, and stir in tomatoes. Turn lamb to coat with sauce, and return to a gentle simmer. Cover, and transfer to oven. Cook until lamb is very tender, about 1 hour 25 minutes. Let cool completely in pot on a wire rack. Transfer lamb and sauce to an airtight container, and refrigerate overnight.
- Scrape fat from surface of sauce; discard bay leaf. Transfer lamb to a cutting board, reserving sauce; cut into 1/2-inch-thick slices, and shred. Lamb and sauce can be refrigerated in an airtight container up to 5 days.
- Meanwhile, prepare the artichokes: Squeeze lemon halves into a large bowl of cold water; add halves. Working with 1 artichoke at a time, snap off tough outer leaves until half-green-half-yellow leaves are exposed. Using a chef's knife, cut off dark-green top of artichoke until pale part remains. Using a paring knife, peel the dark-green layer from base and stem; trim bottom part of stem. Scrape out purple leaves and fuzzy choke with a spoon, and discard. Halve artichoke lengthwise. Cut heart into 2 or 3 wedges. Rub artichokes with lemon as you work, and drop into lemon water.
- Bring vinegar, salt, and 3 cups water to a boil in a medium saucepan. Add artichoke hearts; bring to a simmer. Cover partially, and reduce heat to medium; cook until tender, about 30 minutes.
- Drain; let cool. Cut lengthwise into 1/2-inch-thick slices. Put artichoke hearts, garlic, chile, oil, and mint into a nonreactive bowl; toss gently to coat. Refrigerate, covered, at least 1 day (up to 1 week).
- Make the sandwiches: Heat a large skillet over medium-high heat. Add the shredded lamb; cook, without stirring, until browned and sizzling, about 4 minutes. Stir; reduce heat to medium. Stir in about 3/4 cup sauce. Cook until just heated through, 2 to 3 minutes.
- Layer escarole, lamb, 3 or 4 artichoke slices, and mint on bottom half of each roll. Sandwich with top halves of rolls.
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