Most lamb shank recipes call for red wine, however, this version is cooked with white wine and herbs which makes for a lighter and more flavourful sauce. The added orange juice and zest works well with this dish and creates magic with the artichokes and green olives. Serve with soft buttery polenta and some KWV Cathedral Cellar Triptych.
Provençal Lamb Shanks with Green Olives and Artichokes
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