Braised Lamb Shanks and Artichokes

Description
Purchased from Miller Estate in Wylie, Texas in 1994. Dated 1968.

Ingredients

 * 8 globe artichokes
 * Juice of 1 lemon
 * 2 tablespoons extra virgin olive oil
 * 8 lamb shanks, trimmed
 * 1 yellow onion, coarsely chopped
 * 1 carrot, peeled and coarsely chopped
 * 1 stick celery, sliced
 * 1-1/2-cups chicken stock
 * 1 sprig thyme
 * 1/4 teaspoon ground cumin
 * 1 cup chickpeas, soaked in water overnight, then drained
 * 1 tablespoon chopped flat-leaf parsley

Directions

 * 1) Trim artichokes and place in a bowl of water with lemon juice to prevent discoloration.
 * 2) Heat olive oil in a large roasting pan or flameproof casserole and cook lamb shanks, in batches, until browned all over.
 * 3) Remove shanks and discard all but 2 tablespoons fat from pan.
 * 4) Add onion, garlic, carrot and celery and cook over low heat until soft.
 * 5) Stir in stock, thyme and cumin and season to taste.
 * 6) Bring to boil, add lamb shanks and drained chickpeas.
 * 7) Place in oven covered and bake at 300 for an hour.
 * 8) Drain artichokes, add to lamb and cook, covered, a further 30-45 minutes, or until lamb is tender.
 * 9) Serve sprinkled with chopped parsley.

Contributed by
Cat's Recipes Y-Group