Sunday, August 08, 2010

Braised lamb shoulder with olives and Artichokes


  1. 2.5 kg Lamb shoulder bone in for about 6 - 8 people;
  2. 250 gr tin of pitted black olives;
  3. 4 Artichokes with stem cut off and cut into half;
  4. 4 tbsp sea salt;
  5. 2 tbsp black pepper;
  6. 3 cloves garlic;
  7. 2 tbsp finely chopped rosemary leaves;
  8. 2 tbsp finely chopped thyme leaves;
  9. 1 tbsp honey (ideally scented with either rosemary or thyme);
  10. 2 tbsp EVOO;
  11. Juice of one lemon;
  12. 1 large coarsely cut onion;
  13. 2 finely chopped parsnips (finely chopped as they are meant to completely break apart during the cooking and serve to thicken the sauce);
  14. 4 - 5 sprigs of Rosemary and Thyme;
  15. 1 bottle either red or white wine;


  1. Make a paste of the salt, pepper, garlic, rosemary, thyme, honey and EVOO. Rub paste all over the lamp and let sit for at least 30 min but several hours would be better.
  2. Brown the lamb and set aside.
  3. Soften the onion and parsnips, add the artichokes flat side down.
  4. Load the meat on top of the artichokes, add the rest of the ingredients, and 125 ml of the wine;
  5. Braise in a 160 degrees oven for at least 3 hours adding 125 ml of the wine every 30 min or so (pour the wine over the meat) baste every 30 min when the whole bottle of wine is in.
  6. If serving potatoes add them to the pan with the meat about 45 minutes before serving.
  7. Let rest for 15 min;
  8. Cut the heart out of the artichoke and serve with the meat;
  9. Make sauce by reducing the cooking liquid and adding more wine/stock as needed.
Serve with Muhummra and Deep fried chick peas.

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