Instructions: Preheat oven to 375 degrees.

Rinse and dry shanks and season liberally with salt and pepper. In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking. Sear shanks until dark golden-brown over medium heat, about 15 to 18 minutes. Remove shanks and set aside.

Add onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes. Add olives, wine, Basic Tomato Sauce and chicken stock and bring to a boil. Replace lamb shanks in pan and return to boil. Cover tightly and place in oven and cook for 1 1/2 hours, until fork tender. Remove and serve with Soft Polenta With Lemon, Thyme And Carrots.

This recipe yields 4 servings.

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