Lamb Shanks with Artichokes and Olives

• 4 lg. fleshy lamb shanks
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 tbsp. virgin olive oil
• 1 Spanish onion, chopped into 1/4-inch dice
• 12 cloves garlic, peeled, left whole
• 2 tbsp. freshly chopped rosemary leaves
• 12 baby artichokes, outer leaves trimmed in acidulated water
• 1/2 cup gaeta olives
• 1 cup dry white wine
• 1 cup Basic Tomato Sauce (see recipe elsewhere)
• 1 cup chicken stock
• Soft Polenta with Lemon (see recipe elsewhere)

1. Preheat oven to 375F.
2. Rinse and dry shanks and season liberally with salt and pepper.
3. In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking.
4. Sear shanks until dark golden-brown over medium heat, 15 to 18 minutes.
5. Remove shanks and set aside.
6. Add onion, garlic, rosemary and artichokes and cook until softened, 8 to 10 minutes.
7. Add olives, wine, Basic Tomato Sauce and chicken stock and bring to a boil.
8. Replace lamb shanks in pan and return to boil.
9. Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender.
10. Remove and serve with Soft Polenta with Lemon, Thyme and Carrots.

salt, freshly ground black pepper, virgin olive oil, onion, garlic, freshly chopped rosemary leaves, baby artichokes, gaeta olives, white wine, tomato sauce, chicken stock, polenta with lemon

Taken from www.foodgeeks.com/recipes/5326 (may not work)