Agnello alla Romana con Carciofi (Roman Lamb Stew with Artichokes)

• 900 g Lamb shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 250 ml White wine, dry
• 4 medium Artichoke
• 1 large Lemon

1. Cut the lamb into large bite-size pieces and season all over with the salt and pepper. Lightly crush the garlic cloves with the flat of a knife. Strip the rosemary leaves from the sprigs and keep the sprigs for the pot.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches until well coloured, 6 to 8 minutes per batch, then return all the lamb to the pot. Reduce the heat to medium, add the garlic and rosemary leaves, and cook for 1 minute until fragrant.
3. Pour in the white wine and scrape up any browned bits from the base of the pot. Add the rosemary sprigs, bring to a gentle simmer, then cover and cook on low for 45 minutes, stirring once or twice, until the lamb is starting to turn tender. Keep it at a quiet simmer so the sauce stays glossy rather than reducing too fast.
4. Meanwhile, prepare the artichokes: snap off the tough outer leaves, trim the tops, peel the stems, then cut each artichoke into wedges. As you work, rub the cut surfaces with the lemon to prevent browning. Squeeze any remaining lemon juice into a small bowl for finishing later.
5. Stir the artichokes into the pot, cover again, and simmer gently for 20 to 25 minutes until the artichokes are tender and the lamb is very soft. If the pot looks dry at any point, lower the heat and keep the lid on so the lamb braises in its own juices. Taste and adjust with a little more salt and pepper if needed.
6. Turn off the heat and stir in the reserved lemon juice to brighten the sauce. Let the stew stand for 5 minutes so the flavours settle. Serve hot, spooning the artichokes and sauce over the lamb.

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