By Bossi Mardor

Published in the TML Magazine Issue 10, 2021

Bossi is a gifted teacher who passionately shares her cooking skills, using only seasonal and fresh ingredients. She is a chef and has her own cooking school for the last 22 years. Her cooking is utterly Mediterranean, from local Israeli or Lebanese cuisine, through the kitchens of Italy, Greece, Spain and Provence. She organizes culinary trips iIsrael, where you can encounter the different enthnic cuisines of Israel and also lead culinary trips to Italy and Greece.

The tastiest full of flavour lamb shanks are here. These beauties were slow cooked for 3 hrs in the oven, let me confirm you will be licking your plate and fingers clean. Tender, fall off the bone, soaked in Mediterranean goodness, tomatoes, olive oil, loads of garlic, oregano, rosemary, lemon & feta. Served with the creamiest mash on the side. Simply Irresistible.


Serves 8-10


  • 1 leg of lamb on the bone bone (2.5 kg)

  • Coarse sea salt and ground black pepper

  • Herbs (rosemary, oregano, thyme)

  • Lemon zest

  • 3 cloves of garlic, sliced lengthwise

  • Olive oil

  • 2 lemons


  • 6 globe artichokes

  • 3 cloves garlic, sliced

  • 1 lemon, thinly sliced, without the seeds

  • 1 bundle of mint, only leaves, coarsely chopped (save some for serving)

  • 1 teaspoon chopped dried chili

  • 1/2 cup olive oil

  • 1/2 cup white wine

  • 1/2 cup water

  • Salt


Previous night:

  1. Chop herbs and mix with olive oil and lemon zest. Spread the marinade on the meat and rub with ground pepper. Store in the refrigerator, covered with baking paper.
  2. About 3 hours before preparation:
  3. Remove the meat from the refrigerator and bring to room temperature.
  4. Pierce with a long knife and tuck in the garlic slices.4. Preheat the oven to 180 degrees.
  5. In a large skillet sear the meat from all sides.
  6. Peel the lemons and slice into round slices. Stone the pitts. Cover the upper face of the meat with lemon slices, and fortify with toothpicks.
  7. Roast in a heavy pan. After about 30 minutes, pour 1⁄2 a glass of boiling water into the bottom of the pan. Add a little salt. Baste the meat every 15 minutes. Roasting times: 35 minutes per 1 kg for medium doneness.


  1. Peel the artichokes. Trim the ends of the leaves and keep part of the stem. Cut in 2 lengthwise and clean.
  2. Place them in a medium casserole. Disperse the garlic, lemon slices and mint among them. Sprinkle the ground pepper over. Add the liquids.
  3. Cook well covered over low heat for about 30 minutes, until the artichokes soften.
  4. Remove from the heat and leave covered for another 10 minutes.
  5. To serve: Sprinkle with coarse salt and chopped mint leaves.
  6. Pour olive oil.

Digital Issues

Mediterranean’s unique and all-encompassing magazine.
Created in the Mediterranean. Enjoyed all around the world.

Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.