Recipe - Roast Spring Lamb With Artichokes

8 md Fresh artichokes
(or 8 jarred artichoke
hearts; rinsed
Well and halved)
One half cup Olive oil
6 Lamb shanks (1 pound ea); cut
1" thick
1 Onion; finely chopped
6 Garlic cloves; minced
1 One half cup Lamb or beef stock
Salt; to taste
One fourth pound Finelychopped serrano ham

Remove the outer leaves of the artichokes so that only the tender inner
leaves remain. Bring a pot of water to boil, add the trimmed artichokes and
simmer for 15 minutes. Remove artichokes, let cool, then slice in half in
order to scoop out the chokes with a small spoon. Reserve hearts. Preheat
oven to 350 degrees. Heat the olive oil in a large casserole, add the lamb
shanks and saute until browned on all sides, about 15 minutes. Transfer
lamb shanks to a shallow roasting pan and scatter the onions and garlic in
the pan. Pour in the meat stock, and roast for 30 minutes. Place a small
saucepan over low heat, add the ham and saute until lightly browned, 7 to
10 minutes. Add the artichokes to the lamb, baste the meat and artichokes
with the accumulated juices, and roast for another 10 minutes. Add the ham
and roast another 5 minutes, or until lamb is desired doneness. Remove lamb
from oven, let rest a few minutes, then serve warm. This recipe yields 4 to
6