From: Chef Pano Karatassos, Kyma Restaurant, Atlanta.

Yield: 12 servings.

12 American Lamb shanks
to taste, salt and pepper
3 Tbsp. olive oil
1/3 cup butter, melted
3 Tbsp. fresh thyme leaves
2 thyme bundles
6 cups chicken stock
21 cloves garlic, sliced
6 medium onions, sliced
3/4 cup fresh lemon juice
3 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2" pieces
16 fava bean pods, cooked, cooled, shelled and thinly sliced
as needed, fresh dill sprigs

BRAISED ARTICHOKES:
3 1/2 cups white wine
3 1/2 cups chicken broth
1 cup extra virgin olive oil
4 leeks, thinly sliced, white part only
3 carrots, thinly sliced
2 medium onions, thinly sliced
6 cloves garlic, crushed
6 large artichokes, trimmed and rubbed with fresh lemon wedges
2 bunches thyme sprigs

Season lamb shanks with salt and pepper. In large skillet, heat oil over mediumhigh heat. Brown each shank on all sides. Combine butter and thyme leaves, baste shanks. Remove shanks from pan. Add broth, garlic and onions. Simmer for 6 minutes. Stir, deglazing pan. Arrange lamb shanks in large roasting pans. Pour in broth mixture. Add thyme sprigs. Cover with foil. Braise in 325°F oven for 3 1/2 to 4 hours.

For Braised Artichokes: Combine wine, chicken stock and oil. In pot with lid (large enough to hold artichokes in single layer) combine leeks, carrots, onion and 1 cup stock mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35-40 minutes until artichoke bottoms can be easily pierced with fork. Place artichokes and broth into a shallow container along with thyme. Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section.

Remove shanks, cover and keep warm. Strain liquid and skim off fat. In pan, combine broth from shanks and artichokes; add lemon juice. Cook and reduce. Warm artichoke wedges in broth just before serving.

To Serve: Place each shank in large shallow bowl with broth, onions and artichoke wedges. Sprinkle with tomato pieces, fava beans and dill.