Lamb Shanks with Olives and Artichokes

Ingredients

• As required flour
• To taste salt and freshly ground pepper
• 4 pieces, 330 g / 12 oz each lamb shank
• 30 ml / 2 tbsp olive oil
• 2 cloves garlic, chopped
• 30 ml / 2 tbsp chopped fresh rosemary leaves
• 150 ml / 2/3 cup white wine
• 375 ml / 1 1/2 cups beef stock
• 30 ml / 2 tbsp tomato paste
• 250 ml / 1 cup Italian tomatoes, crushed
• 125 ml / 1/2 cup black Kalamata olives, pitted
• 50 ml / 1/4 cup oil-packed dried tomatoes, in strips
• 1 can, 398 ml / 14 oz artichoke hearts, quartered