Lamb and Artichokes With Avgolemono Sauce

6 lg. lamb shanks (1 lb. each)
2 c. onions, finely chopped
3 cloves garlic, minced
1 c. dry white wine
3 c. chicken broth
Bay leaf
2 tsp. fresh thyme or ½ tsp. dried thyme
2 (8 ½ oz.) cans artichoke hears, cut in half or
10 oz. pkg. frozen artichokes

Avgolemono Sauce

1 T. butter
1 T. flour
Liquid from meat (about 3 c.)
3 egg yolks
6 T. fresh lemon juice

Season lamb. Broil for 20 minutes, turning several times until brown. Lower oven to 350 degrees and bake for 15
minutes. Remove meat from oven. Drain fat from pan. Saute onions and garlic in some butter until soft, add to roasting
pan with wine, broth, bay leaf, and thyme. Cover pan and bake at 350 degrees for 1 ½ hours.

Sauce: Blend melted butter with flour. Add liquid from lamb. Whisk over medium heat until thickened. In a separate
bowl, beat egg yolks until very thick and lemon colored. Very slowly beat in lemon juice. Add a little hot liquid to the
eggs, beat well, then add the eggs to the hot sauce, stirring rapidly. Do not allow sauce to boil or it will curdle. Heat over
very low heat for a couple of minutes and remove from heat. Drain artichoke hearts, add to meat and cover with
avgolemono sauce and serve hot.