Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         fleshy lamb shanks
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   6      tablespoons   virgin olive oil
   1                    spanish onion -- chopped 1/4" dice
  12                    garlic cloves -- peeled, left whole
   2      tablespoons   freshly-chopped rosemary leaves
  12                    baby artichokes -- outer leaves
                        -- trimmed
                        -- in acidulated water
     1/2  cup           gaeta olives
   1      cup           dry white wine
   1      cup           basic tomato sauce -- see * note
   1      cup           chicken stock
                        soft polenta with lemon -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Lemon, Thyme And Carrots" recipes which are included in this collection. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5703)