The combination of artichokes and lamb in traditional dishes stands out in various cuisines around the world, especially in regions where both ingredients are abundant. In Latin America, although artichoke is not a very common ingredient, there are adapted versions of stews that include similar vegetables and cuts of lamb like shanks or neck bones. In countries such as Argentina, Chile, and Mexico, lamb stews are often prepared incorporating fresh and preserved products, similar to this recipe. The slow cooker is a technique that has gained popularity throughout Latin America for facilitating the preparation of tender meats and concentrated flavors, although it originally comes from the American tradition of slow cooking.
This particular dish stands out for the softness and deep flavor of the lamb shank, combined with the texture and characteristic aroma of the artichokes, which provide a unique and delicate touch. In some Spanish-speaking countries, it might simply be called "lamb shank stew with artichokes" or "slow-cooker lamb with vegetables," depending on the region and the available ingredients.
