LAMB SHANKS WITH ARTICHOKES

Serves: 6

1 lemon

6 small globe artichokes

4 tbsp (60 mL) all-purpose flour 6 small lamb shanks

Sea salt and freshly ground black pepper

4 tbsp (60 mL) olive oil

2 onions, finely chopped

1 bottle full-bodied red wine 12 cups (3 L) chicken (or lamb) stock

1 tbsp (15 mL) tomato purée 1 bouquet garni (see note)

1 clove garlic, lightly crushed 1bayleaf

6 tbsp plus 2 tsp (100 mL) white wine

Extra virgin olive oil, to serve

1. Have ready a big bowl of cold water. Cut lemon in half, squeeze the juice into the water, then put the halves of lemon in, too.

2. To prepare the artichokes, snap off and discard the hard outer leaves from the base, until you reach the tender, yellow leaves underneath. Now cut off the bottom of the stalk, and with a small paring knife, trim off the stringy outside part all the way around the stalk, back to the core. Trim and scrape away the hard pieces around the base of each artichoke. Finally trim off the spiky tops of each of the leaves that are left using a sharp knife and then slice across the very top of the artichoke — take off about 2 cm — enough to remove the spiky tops and reveal the choke inside. Cut each artichoke in half and scoop out its choke with a teaspoon. As you work, drop the artichokes into the lemon water. Keep them in acidulated water (water with lemon juice added) until you’re ready to use them. 3. Preheat oven to 350 F (180 C). 4. Have the flour ready in a shallow bowl. Season the lamb shanks, then dust with the flour.

5. Heat half the oil in a large casserole dish or pan that will transfer to the oven, put in the shanks and colour on all sides.

6. Lift out, add the onions and cook gently until soft and translucent, then add the bottle of red wine, bubble up to evaporate the alcohol and continue to simmer until the liquid has reduced by half.

7. Add 8 cups (2 L) of the stock, the tomato purée and the bouquet garni, return the shanks to the pan, bring back to the boil, then turn down the heat, cover with a lid and transfer to the preheated oven for 2 1/2-3 hours, until the meat is tender and falls away from the bones.

8. Meanwhile, heat the rest of the oil in a pan, add the crushed clove of garlic and the bay leaf and sauté until the garlic is golden but not burned.

9. Drain the artichokes; add to the pan and season.

10. Pour in the white wine and, as before, bubble up to allow the alcohol to evaporate, then add the rest of the stock. Bring back to a boil, then turn down to a simmer for 5 minutes.

11. Take off the heat and remove the garlic and bay leaf.

12. Remove the casserole from the oven and carefully lift the meat out of the cooking liquid on to a warm plate. Discard the bouquet garni, then put the casserole on the hob and bubble up the liquid to reduce it to a sauce consistency.

13. Put the lamb back in, together with the contents of the pan of artichokes, let everything heat through, then serve, drizzled with extra virgin olive oil.

Note: For bouquet garni, tie 1 sprig of fresh rosemary, 5 fresh sage leaves, 2 bay leaves and 1 clove of garlic inside muslin.