Lamb Shanks and Artichokes Recipe

Melt butter in a large skillet and brown shanks on all sides. Add the onions, garlic, salt/pepper, bay leaf and boiling water. Cover and cook on low or simmer for 40 minutes, stirring occasionally.

Remove the largest outside leaves of the artichokes, cut off and discard the top third of the artichoke, cut the rest of the artichoke in half and add to the lamb mixture. Cover and cook for low/simmer for another 45 minutes.

Beat the eggs and lemon juice together in a bowl. Add 1 C of the gravy from the saucepan, gradually into the egg/lemon mixture, beating steadily. Return this mixture entire mixture to the lamb mixture, stirring continously. Add the olives, cook over low heat for 5 minutes, do not allow to boil.

Serves 6