Braised Lamb Shanks with Artichokes and Fava Beans

Braised Lamb Shanks with Artichokes and Fava Beans: Main Image

Quick Facts

Servings: 8
Prep Time: 30 min.
Cook Time: 3 hr. 30 min.
Total: 4 hr.
Fork-tender lamb shanks and braised artichokes delightfully mingle with tangy and savory results.


  • 8 American Lamb shanks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup butter, melted
  • 2 tablespoons fresh thyme leaves, plus a handful of thyme
  • 4 cups chicken broth
  • 16 cloves garlic, sliced
  • 4 medium onions, sliced
  • 1/2 cup fresh lemon juice
  • 2 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces
  • 12 fava bean pods, beans removed from pods, boiled in water for 4 minutes, cooled, shelled and thinly sliced
  • fresh dill sprigs
  • Braised Artichokes2-1/2 cups white wine
  • 2-1/2 cups chicken broth
  • 2/3 cup extra virgin olive oil
  • 3 leeks thinly sliced, white part only
  • 2 carrots, thinly sliced
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, crushed
  • 4 large artichokes, trimmed and rubbed with fresh lemon wedges
  • 10 sprigs thyme


  • Season lamb shanks with salt and pepper. In large skillet, heat oil over medium-high heat. Brown each shank on all sides. Combine butter and thyme leaves, baste shanks. Remove shanks from pan.
  • Add broth, garlic and onions. Simmer for 6 minutes. Stir to get all of the delicious particles from bottom of pan.
  • Arrange lamb shanks in large roasting pan. Pour in broth mixture. Add thyme bundle. Cover with foil. Cook in 325° F oven for 3-1/2 to 4 hours. Meanwhile make braised artichokes.
  • Remove shanks, cover and keep warm. Strain liquid and skim off fat.
  • In pan combine broth from shanks and artichokes, add 1/2 cup lemon juice. Bring to a rolling boil and cook for 10 minutes. Warm artichoke wedges in broth just before serving.
  • To servePlace each shank in large shallow bowl with broth, onions and artichoke wedges. Sprinkle with tomato pieces, fava beans and dill.
  • Braised ArtichokesPlace artichokes and broth into a shallow container along with thyme. Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section. Tip: Braised artichokes can be made up to 3 days ahead.
  • In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.

Cooking Lamb: Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat - roasting, broiling, grilling, pan-broiling and pan-frying. Less tender cuts are best prepared using moist heat - braising and stewing.

Nutrition Facts

Calories 718
  Calories from Fat 321 (45%)
(56%)Total Fat 36g
(48%)Saturated Fat 10g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
(57%)Cholesterol 172mg
(14%)Sodium 345mg
(40%)Potassium 1413mg
Total Carbohydrate 32g
(30%)Dietary Fiber 7g
Sugars 6g
Sugar Alcohols 0g
(115%)Protein 57g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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