• 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

1. 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.
   
   
2. 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 sauté until nicely browned on all sides. Fry only a few pieces at a time; crowding the pan will steam the meat, rather than brown it. Add a little more oil to the pan only if necessary because you want to burn off as much fat as you can. Transfer the lamb as it is done to a platter.
   
   
3. If there is any rendered fat remaining in the pan, wipe it out. Add 1 tbsp fresh oil and heat until hot.. Add the onions and brown over medium-high heat, lifting and turning them as they become deep gold, about 10 minutes, and scraping up any browned bits. Add the whole garlic cloves and cook for 2 minutes longer. Return the meat to the pan, season it with salt and pepper, and turn the meat over a few times to coat it well with the onions. Add ¼ cup lemon juice, 1 tbsp rosemary, the thyme, and lemon zest and cook for 3 minutes.
   
   
4. Transfer the mixture and any scrapings from the bottom of the pan to a 6-8 quart Dutch oven or large, deep casserole and add the broth. Bring to a slow bubble, cover, and reduce the heat to the barest simmer. Cook for about 1½ hours, or until the meat is tender when pierced with a fork. Turn the meat frequently, basting it with the onions and pan sauce.
   
   
5. Add the artichokes, and cook, covered, until they are very tender, 15-20 minutes. The lamb too should be very tender. If there is a lot of liquid left in the pot, uncover and turn the heat up to high, evaporating enough so that the pan liquid is thick and syrupy. Stir in the mint, minced garlic, and remaining 1 tbsp rosemary and ¼ cup lemon juice and cook for 3 minutes to blend the flavors. Taste and adjust the seasoning. There should be a pronounced lemon flavor, so add a bit more juice, if necessary. For easier and more attractive serving, remove the large bones that pull away from the meat easily. Serve hot.
   

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