Slow Cooked Lamb Sandwiches With Marinated Artichokes Food

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ARTICHOKE AND LAMB SHANKS CROCK POT DINNER



Artichoke and Lamb Shanks Crock Pot Dinner image

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

3 -4 lbs lamb shanks, bone cracked (usually 4)
fresh ground pepper
1 medium onion, chopped
1 red bell pepper
1 cup sliced celery
1 (8 ounce) box frozen artichokes or 1 (12 ounce) can artichokes, drained
1 cup drained sliced black olives
1 (14 1/2 ounce) can diced tomatoes
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons cornstarch
2 tablespoons chopped parsley

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



Crock Pot Greek Lamb, Artichoke & Onion Stew image

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

2 lbs lean lamb shoulder, cut in 1-inch chucks
6 large yellow onions, halved lengthwise
2 cups canned tomato puree
1 cup dry red wine
3 tablespoons red wine vinegar
2 tablespoons minced garlic
1 cinnamon stick
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1 (14 ounce) can artichoke hearts, drained & quartered
1/2 cup chopped fresh parsley
1 cup chopped walnuts
1 cup feta cheese

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



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.

GREEK LAMB SHANKS (SLOW COOKER)



Greek Lamb Shanks (Slow Cooker) image

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

8 lamb shanks, frenched
1/4 cup flour
2 tablespoons oil
2 onions, thickly sliced
4 garlic cloves, thinly sliced
1/2 cup white wine
2 1/2 cups chicken stock
2 tablespoons grated lemon rind
400 g marinated artichoke hearts
3/4 cup pitted kalamata olive
1 tablespoon fresh oregano, chopped
salt and pepper

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



Slow-Cooked Lamb Sandwiches with Marinated Artichokes image

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

2 pounds boneless lamb shoulder
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 cup)
1 celery stalk, cut into 1/4-inch dice
2 garlic cloves, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 bay leaf
3 tablespoons coarsely chopped fresh mint leaves
1/2 cup dry red wine, such as Pinot Noir
1 1/2 cups canned diced tomatoes with juice (from a 14 1/2-ounce can)
1 lemon, halved crosswise
6 long-stemmed or regular medium artichokes, or 12 baby artichokes
2/3 cup sherry vinegar
1 1/2 teaspoons coarse salt
2 garlic cloves, thinly sliced
1/2 small, hot red chile, such as serrano, seeded and thinly sliced
1 1/4 cups extra-virgin olive oil
2 tablespoons thinly sliced fresh mint leaves
1 to 2 cups sliced escarole
1/4 cup coarsely chopped fresh mint leaves
4 ciabatta or rosemary rolls, split

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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