Lemon Lamb Shanks With Baby Artichokes

• 2 lamb shanks
• olive oil
• salt and pepper
• 1/4 yellow onion - sliced
• 2 cloves garlic - chopped
• 6 baby artichokes, trimmed and cleaned
• 1 preserved lemon - quartered
• 1 black lemon - crushed (World Spice Merchants!)
• 4 small sweet tomatoes - quartered (I had campari ones)
• 1/2 cup dry white wine
• a good drizzle of honey
• 1 pinch grains of paradise
• vinegar and water in a bowl

1. Clean the artichokes by cutting away the tough outer leaves and stem, then cut them in half and throw them in the bowl of vinegar water (this prevents browning). I did NOT trim mine enough because they were so pretty, so I ended up having to scoop out the tender insides when I ate them.
2. Salt and pepper the lamb shanks. Heat some olive oil in the tagine (or a dutch oven) and brown the shanks on all sides, then remove them to a plate.
3. Brown the onions in the tagine, then add the garlic and saute a couple more minutes. Now put the shanks back in and add in the remaining ingredients, drizzling the whole thing with honey last. Cover and turn the heat to low. Go outside and play, it's spring! Or sit on the back porch and have a glass of wine. The lamb will be done in an hour or so.

lamb shanks, olive oil, salt, onion, garlic, baby artichokes, black lemon, sweet tomatoes, white wine, honey, grains of paradise, vinegar

Taken from food52.com/recipes/3779-lemon-lamb-shanks-with-baby-artichokes (may not work)