Arni Sto Fourno me Koukia kai Aginares: Slow-Braised Lamb Neck with Saffron Fava Purée and Crispy Artichoke Hearts

Preheat your oven to 160°C (325°F). Season the lamb neck generously with salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb neck on all sides until deeply browned and caramelized. Remove the lamb and set it aside.

Add another 1 tablespoon of olive oil to the pot. Add the finely diced red onion and sauté for 5-7 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for an additional minute until fragrant.

Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.

Stir in the crushed tomatoes, lamb stock, bay leaves, dried oregano, fresh rosemary sprigs, and lemon zest. Bring the sauce to a gentle simmer.

Return the seared lamb neck to the pot, ensuring it is mostly submerged in the liquid. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the lamb is exquisitely fork-tender and easily pulls from the bone.

While the lamb braises, prepare the Saffron Fava Purée: Rinse the dried fava beans thoroughly. In a medium saucepan, combine the fava beans, 750 ml of water, and the 2 crushed garlic cloves. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beans are very tender. Drain any excess liquid, reserving about 1/4 cup.

Steep the saffron threads in 2 tablespoons of warm water for at least 10 minutes.

Transfer the cooked fava beans to a food processor or use an immersion blender. Add the steeped saffron (including the water), lemon juice, and 2 tablespoons of extra virgin olive oil. Blend until the purée is very smooth and creamy, adding a little of the reserved fava liquid if needed to achieve your desired consistency. Season with salt and pepper to taste. Keep warm.

Prepare the Crispy Artichoke Hearts: Drain and quarter the canned artichoke hearts. Pat them extremely dry with paper towels. In a shallow bowl, toss the artichoke quarters with the all-purpose flour, 0.25 teaspoon salt, and 0.1 teaspoon black pepper until lightly coated.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated artichoke quarters in a single layer, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until they are golden brown and wonderfully crispy. Remove with a slotted spoon and drain on paper towels.

Once the lamb is tender, carefully remove it from the pot. Using two forks, shred the succulent meat from the bones, discarding the bones, bay leaves, and rosemary sprigs. Skim any excess fat from the braising sauce. Taste the sauce and adjust seasoning if necessary.

To serve, ladle a generous portion of the saffron fava purée onto each plate. Top with the shredded lamb and a spoonful of the rich braising sauce. Garnish with the crispy artichoke hearts and a sprinkle of fresh chopped dill.