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



  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 flame-proof 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°F 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.
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