Ingredients
- 4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked
- Fresh-ground pepper
- 1 onion (1/2 lb.), peeled and chopped
- 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced
- 1 cup thinly sliced celery
- 1 box (8 oz.) frozen artichoke hearts
- 1 cup drained pitted calamata olives
- 1 tablespoon drained capers
- 1 teaspoon dried basil
- 1 can (14 1/2 oz.) diced tomatoes
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons chopped parsley
Description
Notes: Serve With Soft Polenta Or Hot Cooked Orzo (rice-shaped) Pasta. For An Additional Rich Touch, Sprinkle Servings Of Shanks With Toasted Pine Nuts.
MyRecipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter