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Ingredients:


5-6 pounds bone-in lean lamb shoulder
3-4 tbsp olive oil
2 large onions thinly sliced (about 5 cups)
10 large garlic cloves, peeled, plus 2-3 tbsp finely minced garlic
Salt and freshly ground black pepper
About ½ cup fresh lemon juice
2 tbsp chopped fresh rosemary
2 tsp chopped fresh thyme
Shredded zest of 1 large lemon
1 cup chicken broth, preferably homemade, or good-quality low-sodium canned
8-10 medium artichokes, or two 9-10 ounce packages frozen artichokes, thawed and patted dry with paper towels
½ cup chopped fresh mint


Directions:


# Trim the lamb of as much fat as possible - very tedious, but careful trimming will eliminate the need to skim the fat from the pan later on. Cut the lamb into 1½-2-inch pieces, leaving the bones in (they'll add a lot of flavor). Do, however, cut the meat away from any large, unsightly bones. Pat the meat dry with paper towels.

# Do the initial browning in a large, 10-12-inch heavy skillet (cast iron is ideal). Heat 2 tbsp oil until hot but not smoking. Add the lamb in batches and saut



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