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Ingredients

• 2 1/2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 2-inch chunks
• Koshers salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 onions, quartered and sliced 1/4 inch thick
• 2 carrots, peeled and sliced 1 inch thick
• 1 leek, cleaned and sliced 1 inch thick
• 1 head garlic, cut horizontally in half
• 3 dried porcini soaked in warm water until softened
• 5 thyme sprigs
• 3 bay leaves
• 1/2 teaspoon fennel seeds
• 2 cups dry red wine
• 3 cups chicken stock
• Braised Artichokes (recipe follows)
• Oven-Roasted Tomatoes (recipe follows)
• 2 mint sprigs, leaves removed and chopped
• 2 basil sprigs, leaves removed and chopped
• Fruity extra virgin olive oil
• 2 large or 8 baby artichokes, trimmed
• 1 celery stalk, thinly sliced on the diagonal
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 clove garlic, smashed
• 1 mint spring
• 1 large thyme sprig
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup water
• 1/3 cup olive oil
• 4 lemon slices
• Kosher salt
• 10 plum tomatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper

Description

Serious Eats