Some dishes are more complicated and take time, but the end result is well worth the praise and adoration you will experience; and this dish falls under that category. Braised lamb shanks with artichokes, tomatoes and fava beans is the mastermind of Chef Pano Karatassos from Kyma Restaurant in Atlanta--a definite contender for your next romantic meal for two.

Braised Lamb Shanks with Artichokes and Fava Beans
8 servings
Preparation time:  30 minutes  
Cook time:  3-1/2 to 4 hours  

Ingredients

• 8 American Lamb shanks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup butter, melted
• 2 tablespoons fresh thyme leaves plus a bundle of thyme
• 4 cups chicken broth
• 16 cloves garlic, sliced
• 4 medium onions, sliced
• 1/2 cup fresh lemon juice
• 2 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces.
• 12 fava bean pods, beans removed from pod, boiled in water for 4 minutes, cooled, shelled and thinly sliced
• Fresh dill sprigs
• Braised Artichokes (Recipe follows)

Braised Artichokes
Recipe from Martha Stewart.com

1. 4 large artichokes
2. 1 lemon, halved
3. 6 sprigs thyme
4. 3 garlic clove, smashed
5. 2 dried bay leaves
6. 2 teaspoons coarse salt
7. 2 tablespoon extra-virgin olive oil

Directions

1. Season lamb shanks with salt and pepper.
2. In large skillet, heat oil over medium-high heat.  Brown each shank on all sides. 
3. Combine butter and thyme leaves, baste shanks.  Remove shanks from pan. 
4. Add broth, garlic and onions.  Simmer for 6 minutes.  Stir to get all of the delicious particles from bottom of pan. 
5. Arrange lamb shanks in large roasting pan.  Pour in broth mixture.  Add thyme bundle.  Cover with foil.  Cook in 325°F oven for 3-1/2 to 4 hours.  (Meanwhile make braised artichokes.)
6. When done, remove shanks, cover and keep warm.  Strain liquid and skim off fat.  
7. In pan combine broth from shanks and artichokes, add 1/2 cup lemon juice.  
8. Bring to a rolling boil and cook for 10 minutes.  Warm artichoke wedges in broth just before serving.
   

Plating the dish:
Place each shank in large shallow bowl with broth, onions and artichoke wedges.  Sprinkle with tomato pieces, fava beans and dill.

Directions Braised Artichokes

1. Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately squeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
2. Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough cold water to cover artichokes. Cover pan, and bring the water to a simmer over high heat. Reduce heat to medium-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes.
3. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.