Lamb shank stew with artichokes and peas

Season the lamb shanks with salt and freshly cracked black pepper and brown them under the oven broiler, 10 minutes on each side.

Finely chop an onion and cook it in a little olive oil in the pot until soft and golden. Add grated garlic cloves and cook a few seconds until fragrant; stir in a tablespoon of flour.

Add the browned shanks and four cups of water or chicken broth; season with salt and pepper and bring to a boil.

Reduce to medium low and cook two hours, until the meat is tender and almost falling off the bone; oregano goes in during this time.

Variation: pressure cook the shanks instead, said as 40 minutes and later as 45 minutes, then stew the vegetables in the broth they release.

Add a pound bag of frozen green peas, a drained 15 ounce can of quartered artichoke hearts, the juice of a lemon, dried dill, salt and pepper.

Cover and cook about 15 more minutes, until the artichokes and peas are bright and tender. Taste and add more dill, and finely chopped fresh mint if wanted.