Rosemary-Garlic Leg of Lamb with Artichokes Recipe

Ingredients

• 1 onion, unpeeled, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, smashed
• 1 bay leaf
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. tomato paste
• ¾ cup dry red wine
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 2 cups low-sodium beef broth
• 1 tsp. red wine vinegar
• Salt and black pepper to taste
• 6 cloves garlic
• ½ cup fresh rosemary
• ½ cup extra-virgin olive oil
• 3 Tbsp. fresh lemon juice
• 1 Tbsp. anchovy paste
• 1 Tbsp. kosher salt
• 2 tsp. minced lemon zest
• 1 ½ tsp. black pepper
• ½ tsp. red pepper flakes
• 1 boneless leg of lamb (4–5 lb.)
• 8 fresh baby artichokes or 2 boxes frozen, thawed (9 oz. each )
• 1 ½ lb. baby red potatoes, halved
• ½ lb. peeled shallots
• 2 lemons, quartered