Preheat the oven to 375 degrees F.
Rinse and dry the shanks and season aggressively with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat the oil until smoking. Add the shanks and sear until dark golden brown over medium heat, about 15 to 18 minutes. Remove the shanks and set aside.
To the same pan add the onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes. Add the olives, wine, tomato sauce and chicken stock and bring to a boil. Replace the lamb shanks in the pan and return to a boil. Cover tightly and roast in the oven for 1 1/2 hours, until fork-tender. Remove from the oven and serve immediately.
Basic Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1756.28 Kcal (7353 kJ)
Calories from fat	953.27 Kcal
		% Daily Value*
Total Fat	105.92g	163%
Cholesterol	503.43mg	168%
Sodium	4197.54mg	175%
Potassium	2866.11mg	61%
Total Carbs	105.6g	35%
Sugars	25.38g	102%
Dietary Fiber	28.63g	115%
Protein	104.41g	209%
Vitamin C	66.3mg	111%
Vitamin A	0.5mg	18%
Iron	15.4mg	86%
Calcium	391.4mg	39%

Amount Per 100 g
Calories	148.57 Kcal (622 kJ)
Calories from fat	80.64 Kcal
		% Daily Value*
Total Fat	8.96g	163%
Cholesterol	42.59mg	168%
Sodium	355.09mg	175%
Potassium	242.46mg	61%
Total Carbs	8.93g	35%
Sugars	2.15g	102%
Dietary Fiber	2.42g	115%
Protein	8.83g	209%
Vitamin C	5.6mg	111%
Iron	1.3mg	86%
Calcium	33.1mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

43.2

Points
46

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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