Lamb Shanks With Artichoke Caponata

By Sunset
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4 lamb shanks (3 3/4 to 4 1/4 lb. total), bones cracked

Fresh-ground pepper

1 onion (1/2 lb.), peeled and chopped

1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and thinly sliced

1 cup thinly sliced celery

1 box (8 oz.) frozen artichoke hearts

1 cup drained pitted calamata olives

1 tablespoon drained capers

1 teaspoon dried basil

1 can (14 1/2 oz.) diced tomatoes

1 1/2 tablespoons red wine vinegar

1 1/2 tablespoons cornstarch

2 tablespoons chopped parsley

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