“Brisket Is Not the Only Meat” – via Tablet Magazine
8 whole fresh artichokes or frozen artichoke bottoms
4 pounds beef, lamb, or veal shanks
Salt and pepper to taste
1 teaspoon turmeric
1 teaspoon ground cumin
1/4 cup plus 3 tablespoons olive oil
4 tablespoons fresh flat-leaf parsley, chopped
2-3 cloves garlic
1. Remove the outer leaves of the artichokes and pull out the hairy center (you can use your hands remove the leaves and a grapefruit spoon works well to remove the center).
2. Cut the artichoke hearts in quarters and put into a small bowl of cold water. Cover with 1 lemon, cut into quarters.
3. Season the shanks with salt, pepper, turmeric and cumin. In a Dutch oven or similar pan with a cover, heat 1/4 cup of the oil. When the oil is hot, brown the shanks on all sides, then sprinkle with half the parsley. Fill the pan halfway with water, bring to a boil, and simmer covered for about 2 hours, until almost fork-tender.
4. Cool, and then separate the bones from the shanks. Using a sharp knife, cut the meat into 1-inch pieces and return to the pan.
5. Meanwhile, pour the bowl of artichokes, lemon, and water into a small saucepan. Add the remaining 3 tablespoons of oil, garlic, and 1 more lemon cut into quarters. Bring to a boil, cover, and simmer for about 15 minutes until the artichokes are tender but not soft. You can do the preparation up to this point a day ahead.
6. Pour the artichokes and their sauce on top of the meat. Bring to a boil, cover, and cook for another 20 or 30 minutes until the meat is fork-tender and the artichokes al dente.
7. Serve with the third lemon, cut into quarters and juice squeezed over the meat.
Yield: 8 servings