2.5kg6lbs lamb shoulder, cut into 4 very thick chops, about 1/2kg (1.5lbs) each
2medium carrotscut in 2.5cm (1-inch) chunks, (about 2 cups)
2medium onionscut in large chunks (about 3 cups)
1cinnamon stick7.5cm (3-inches) long
6garlic clovescrushed and peeled
4small branches of fresh rosemary
8fresh sage leaves
3sprigs fresh thyme
3sprigs of fresh za'atar
1/2teaspooncoarsely black pepper
1teaspooncoarse sea salt
2cupsdry red wine
1/2cupwhite wine vinegar
1/3cupextra-virgin olive oil
2cupslight chicken stock
12baby artichokes
Instructions
Trim most of the fat from the chops, leaving only a very thin layer on the outside surface. Put the meat in a large bowl with all of the ingredients except for the stock and the artichokes. Toss well to distribute all of the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap and refrigerate for 24 hours. Turn the meat occasionally.
Heat the oven to 180C (350F). Arrange the meat in a roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with aluminum foil and roast for 3 hours, basting and turning the meat every 30 minutes or so. Remove the pan from the oven, turn the oven up to 200C (400F).
Cut the artichokes in half, removing the choke and place them in the pan. Put the pan back in the oven, cover with foil, and cook for another hour or until the lamb is tender. Serve with the pan juices.