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1
Pat shanks dry and season with salt and pepper.
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2
Heat 2 tablespoons oil in a deep 12-inch heavy enameled casserole over moderately high heat until hot but not smoking.
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3
Brown shanks on all sides, 5 to 7 minutes, then transfer to a bowl.
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4
Add remaining oil to casserole and saute onions, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.
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5
Return shanks to casserole and add broth.
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6
Bring to a boil; reduce heat and simmer, covered, 1 hour.
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7
While shanks cook, combine 4 cups cold water and 1/4 cup lemon juice in a large bowl.
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8
Then, working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard.
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9
(Do not cut off stems.)
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10
Discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base.
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11
Cut off top leaves about 1 to 1 1/4 inches from top.
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12
Trim fibrous parts from base and stem of artichoke, being careful not to break off stem.
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13
Cut a thin slice from end of stem to expose a fresh cross section, then trim outer green fibrous part from stem.
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14
As it is trimmed, rub artichoke all over with lemon halves.
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15
Cut artichokes in half lengthwise and remove fuzzy center and any purple leaves.
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16
Place in bowl with water and lemon juice.
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17
Drain artichokes and add to shanks with 1/2 cup dill and remaining 1/4 cup lemon juice.
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18
Simmer, covered, until meat and artichokes are tender, about 40 minutes.
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19
Transfer shanks and artichokes to a deep serving dish and keep warm, covered.
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20
Skim fat from sauce in casserole and boil until reduced by half, about 10 minutes.
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21
Season sauce with salt and pepper and spoon over lamb and artichokes.
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22
Sprinkle with remaining 1/2 cup dill.
