Directions

• Season lamb shanks with salt and pepper. In large skillet, heat oil over medium-high heat. Brown each shank on all sides. Combine butter and thyme leaves, baste shanks. Remove shanks from pan.
• Add broth, garlic and onions. Simmer for 6 minutes. Stir to get all of the delicious particles from bottom of pan.
• Arrange lamb shanks in large roasting pan. Pour in broth mixture. Add thyme bundle. Cover with foil. Cook in 325° F oven for 3-1/2 to 4 hours. Meanwhile make braised artichokes.
• Remove shanks, cover and keep warm. Strain liquid and skim off fat.
• In pan combine broth from shanks and artichokes, add 1/2 cup lemon juice. Bring to a rolling boil and cook for 10 minutes. Warm artichoke wedges in broth just before serving.
• To servePlace each shank in large shallow bowl with broth, onions and artichoke wedges. Sprinkle with tomato pieces, fava beans and dill.
• Braised ArtichokesPlace artichokes and broth into a shallow container along with thyme. Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section. Tip: Braised artichokes can be made up to 3 days ahead.
• In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.