Slow-roasted lamb shanks with artichokes – Food & Home Magazine
Slow-roasted lamb shanks with artichokes, flavored with lemon and rosemary—perfect for special occasions. Enjoy with a Cabernet/Shiraz blend.
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Baking dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Citrus press
- Can opener
- Aluminum foil
Ingredients
- 60ml (¼ cup) olive oil
- 4 lamb shanks
- salt
- freshly ground black pepper
- 125ml (½ cup) cake flour
- 3 garlic cloves, chopped
- 5 garlic cloves, whole, skin on
- juice of 1 lemon
- 250ml (1 cup) dry white wine
- 4 sprigs of fresh rosemary
- 45ml (3 tbsp) caperberries
- 1 x 410g tin artichoke hearts
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