Halwai June 16, 2024


• 8 – medium Artichokes
• 1/2 cup – Olive oil
• 6 (1 lb) – lamb shanks, cut 1-inch thick
• 1 – onion, finely chopped
• 6 – Garlic cloves, minced
• 1.5 cups – lamb or Beef stock
• salt
• 1/4 lb – finely chopped Serrano Ham


  1. Remove the outer leaves from the artichokes so that only the tender inner leaves remain.
  2. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes.
  3. Remove artichokes, let it cool, then slice into half in order to scoop out the chokes with a small spoon. Reserve hearts.
  4. Pre-heat oven to 350 degrees Fahrenheit.
  5. Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, for about 15 minutes.
  6. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic over it.
  7. Pour in the meat stock, and roast for 30 minutes.
  8. Place a small saucepan on low heat, add the ham and saute until lightly browned, 7 to 10 minutes.
  9. Add the artichokes to the lamb, baste the meat and artichokes with the juices, and roast for another 10 minutes.
  10. Add the ham and roast another 5 minutes, or until lamb is cooked according to your taste.
  11. Remove the lamb from the oven, let it rest a few minutes, then serve warm.

Recipe courtesy of Sify Bawarchi