Lamb Stew with Artichokes

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

Americas
United States
Main course
Gluten-free

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.

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