Name: Lamb Stew with Artichokes
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: 4 lamb shanks, cut from the foreleg; 1 lemon; ½ pound shiitake, wild, or domestic mushrooms, sliced; ½ cup tomato concasse; 12 leaves fresh sage; 2 tablespoons butter; 1 quart chicken, lamb, veal, or beef stock; 20 cloves garlic, peeled; 2 bulbs fennel; 20 very small artichokes; 12 cloves garlic, unpeeled; 6 sprigs fresh thyme; 6 bay leaves; salt and freshly ground pepper

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This is another use of the lamb shanks as cooked in the previous recipe. I use the shanks for braising and stewing because their gelatinous quality prevents them from drying out. Serve this stew over hot polenta.

Ingredients

4 lamb shanks, cut from the foreleg
12 cloves garlic, unpeeled
6 bay leaves

Method

Cook the lamb shanks as directed in the previous recipe. Strain the stock after it has reduced and cook the peeled garlic in it until tender. Strain and reserve the stock and the garlic separately.

While the lamb is cooking, remove any brown or damaged outer surface from the fennel bulbs. Cut each bulb lengthwise in half. Cut out the roots and divide each half into 4 pieces.

Tri

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Ingredients

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