Method

In a bowl, mix together the garlic, lemon zest, oregano, oil and salt. Take a heavy, deep roasting tin large enough to comfortably fit the lamb shoulder. Rub the marinade all over the joint, cover with cling film and leave to marinate for a few hours or, better still overnight in the fridge.

Preheat the oven to 150℃. Unwrap the lamb and add 250ml of water to the roasting tin. Cover the tin tightly with foil, then place in the oven and roast for 2 hours. Turn the oven temperature down to 110℃ and cook for a further 6 hours, checking every so often and adding a little more water if the tin is dry. Remove the foil for the last hour of roasting to crisp up the skin. The meat is ready when it is fork tender, and falling off the bone. Remove the shoulder from the tray and put in the fridge to cool, and set for at least 3 hours. Cut off the bone into 6 equal sized portions.

Take the roasting tray, place over a medium heat, pour in the chicken stock to deglaze, and scrape off anything stuck to the bottom of the pan. Pass the jus through a fine strainer and reserve.

Prepare the artichokes and plunge them into the heated vegetable stock and simmer for 5 minutes. Remove from the heat and leave the artichokes to cool in the liquid.

Arrange the lamb portions together in a baking tray lined with paper. Pour in a little of the reserved lamb jus, and cover with foil. Reheat at 180℃ for around 20-25 minutes until warmed through.

Bring the remaining lamb jus to the heat, add the artichokes, heat for around 3-4 minutes, then at the last second add the broad beans to warm through. To serve, arrange the lamb portions on a plate, then spoon over the artichokes and broad beans, and a little of the cooking jus. Serve with some lemon wedges and salt on the side.