Braised Lamb Shanks And Artichokes

8 globe artichokes 
juice of 1 lemon 
2 tablespoon olive oil 
8 lamb foreshanks, trimmed 
1 brown onion, coarsely chopped 
1 carrot, peeled and coarsely chopped 
1 stick of celery, sliced 
1 1/2 cups chicken stock 
1 sprig of thyme 
1/4 teaspoon ground cumin 
150g chickpeas, soaked in water overnight, then drained 
1 tablespoon chopped flat-leaf parsley 
Mashed potato (optional), to serve 

Trim artichokes and place in a bowl of water with lemon juice to prevent discolouration. Heat olive oil in a large roasting pan or flameproof 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 the boil, add lamb shanks and drained chickpeas, then cover and bake at 160C for 60 minutes. Drain artichokes, add to lamb and cook, covered, a further 30-45 minutes, or until lamb is tender. 

Serve sprinkled with chopped parsley and preserved lemon and accompanied by mashed potato. 

Serves 4