Aragon, Spanish Meat Dish Recipes, Spanish Recipes

Lamb Knuckles with Artichokes

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So now, via our “How To” section, you know how to prepare artichokes (alcachofas). It is time to enjoy them in a sumptuous meal.

And here is your opportunity to do just that. A smashing recipe combining lamb knuckles with those artichokes.

A recipe that comes from Aragon, a region famed for quality lamb.

Ingredients

4 lamb knuckles, each weighing about 350 grams
4 young artichokes, washed and halved
Pepper
125 mils of olive oil
125 grams of Serrano ham, cut into strips
1 onion, finely diced
2 large garlic cloves, diced
2 ripe beef tomatoes, skinned and diced
1 bay leaf
500 mils of meat stock
Salt

Preparation

Wash the lamb knuckles and pat them dry. Rub generously with salt and pepper.

Heat the olive oil in a large cast iron pot and brown the knuckles on all sides.
Remove the meat from the cooking pot and place to one side.

Cook the onion and ham in the oil until translucent. Add the garlic and artichokes and fry.
Stir in the tomatoes and the bay leaf, and pour over the stock. Then return the knuckles to the sauce and cover with a lid.

Cook on a medium heat for one hour. Season the sauce to taste with salt and pepper.
Serve the lamb knuckles in the sauce.

 

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About Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.

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