Porcini Mushroom Osso Buco with Artichokes

1.2 kg beef shanks (osso buco cuts), 500g fresh or equivalent dried porcini mushrooms (rehydrated), 3 fresh artichokes or 1 jar of artichoke hearts, 1 Amalfi lemon or organic lemon with edible peel, 1 bunch of fresh thyme, clarified butter (or oil/butter), flour, 10 small onions or shallots, 3 cloves of garlic, 150 ml dry white wine, 1 liter beef broth. For the mashed potatoes: 1.2 kg starchy potatoes, 1 clove of garlic, 1/2 bunch of sage, milk, butter. Salt & pepper.

Preparation: Tie the beef shanks with kitchen twine to maintain their shape and juiciness. Lightly coat them in flour. Clean/drain the artichokes, slice the lemon, and halve the onions. Sear: Heat the clarified butter in a Dutch oven or braiser. Sear the beef shanks sharply on all sides and set aside. Braise: Place the artichokes, lemon slices, onions, garlic, and thyme bundle into the braiser. Cover with the porcini mushrooms, then place the seared shanks on top. Fill with broth and white wine until everything is lightly covered. Cook: Braise in a preheated oven at 120°C (248°F) for at least 4 hours. Add broth or water as needed. For the last 30 minutes, increase the temperature to 200°C (392°F) for a slight crust. Mashed Potatoes: Cook the potatoes. Sauté garlic and sage in hot butter, then add to the mashed potatoes with milk. Mash and season with salt and pepper. Serve together.