These pot-roasted lamb shanks with artichokes take time to cook, but they are surprisingly simple to prepare. Make this when you want a comforting, impressive meal—tender, flavorful meat and a rich sauce make it worth the wait.
Expect melt-in-the-mouth lamb that falls from the bone. If you prefer, shin of beef can be substituted with excellent results.
INGREDIENTS
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100 ml olive oil
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4 lamb shanks
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4–6 garlic cloves, peeled and left whole
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1 Spanish onion, finely chopped
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2 carrots, peeled and finely chopped
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2 celery sticks, finely chopped
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1 bay leaf
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5 sage leaves
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2 sprigs rosemary
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1 tomato, chopped
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200 ml red wine
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150 ml white wine
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1 tbsp muscovado sugar
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3 large globe artichokes, prepared and quartered
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Salt and freshly ground black pepper
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1 litre water
Preparation
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Marinate the shanks in the red wine for 24 hours in the refrigerator, covered. Remove from the wine and pat dry before cooking. Reserve the wine if you wish to add more liquid later.
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Preheat the oven to 160°C (325°F) / gas mark 3. Season the lamb shanks generously with salt and pepper on all sides.
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Heat the olive oil in a large ovenproof casserole over medium-high heat. Brown the shanks on all sides until well caramelized, then transfer them to a plate and set aside.
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In the same pan, add the whole garlic cloves, chopped carrot, onion, celery, bay leaf, sage and rosemary. Cook for about 10 minutes until the vegetables are deeply browned and fragrant. Stir in the chopped tomato and cook for another minute.
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Return the lamb shanks to the casserole. Pour in the red and white wines and let them simmer for 2 minutes to reduce slightly. Add the muscovado sugar, season with salt and pepper, then pour in 1 litre of water. Bring the liquid to a gentle boil.
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Cover with a lid and transfer the casserole to the preheated oven. Cook for 3 hours, turning the shanks once halfway through so they braise evenly. After about 2 hours, prepare the artichokes, trim and quarter them, then add to the pan for the final hour. The meat should be tender and falling from the bone when done.
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For a rustic presentation, serve the shanks and artichokes straight from the pan with the cooking juices. For a more refined sauce, lift the lamb and artichokes out, skim off excess fat, strain the cooking liquid into a clean saucepan and reduce over medium heat until thick and glossy. Spoon the reduced sauce over the meat and vegetables before serving.
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Chef’s tip: For the most intense flavour, ensure all vegetables and meat are thoroughly browned and caramelized before any liquid is added. This initial browning builds depth and richness in the finished sauce.