Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Agnello Arrosto con Carciofi
Roasted Spring Lamb with Artichokes
(Agnello Arrosto con Carciofi)
 
 
Ingredients:

8 medium fresh artichokes
Extra virgin olive oil
6 (1 lb) lamb shanks, cut 1 inch thick
1 sweet onion, finely chopped
6 garlic cloves, minced
1 and 1/2 cups lamb or beef stock
Sea Salt
8 thin slices capicollo (cured Italian ham) or cooked ham (about 3 ounces)
 
Directions:
 
Remove the outer leaves of the artichokes so that only the tender inner leaves remain.
 
Bring a pot of water to a boil, add the trimmed artichokes and simmer for 15 minutes.

Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve the hearts.

Preheat oven to 350 F.

Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes.

Transfer the lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan.
 
Pour in the meat stock, and roast for about 30 minutes.

Place a small saucepan over low heat, add the ham and saute until lightly browned, about 7 to 10 minutes.
 
Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes.

Add the ham and roast another 5 minutes, or until lamb is desired doneness.

Remove lamb from oven, let rest a few minutes, then serve warm. Serves 6.
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex