Braised Lamb Shanks and Artichokes

==Description==
Purchased from Miller Estate in Wylie, Texas in 1994. Dated 1968. 
* Contributed by Cat's Recipes Y-Group
==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
* 1½ cups chicken stock
* 1 sprig thyme
* ¼ teaspoon ground cumin
* 1 cup chickpeas, soaked in water overnight, then drained
* 1 tablespoon chopped flat-leaf parsley 
==Directions==
# Trim artichokes and place in a bowl of water with lemon juice to prevent discoloration.
# Heat olive oil in a large roasting pan or flame-proof casserole and cook lamb shanks, in batches, until browned all over.
# Remove shanks and discard all but 2 tablespoons fat from pan.
# Add onion, garlic, carrot and celery and cook over low heat until soft.
# Stir in stock, thyme and cumin and season to taste.
# Bring to boil, add lamb shanks and drained chickpeas.
# Place in oven covered and bake at 300°F for an hour.
# Drain artichokes, add to lamb and cook, covered, a further 30 – 45 minutes, or until lamb is tender.
# Serve sprinkled with chopped parsley.
Category:Artichoke Recipes
Category:Carrot Recipes
Category:Cathy's Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Chickpea Recipes
Category:Lamb shank or knuckle Recipes
Category:Yellow onion Recipes