De-bone both shoulders, chop into 2 cm cubes.
Brown in a pan with oil.
Separately, prepare a base with the mix of vegetables, oil, tomato and lamb juice.
Let cook for 10 minutes, adding the cubes of lamb and then glaze.
Let cool and then close in a vacuum pack and cook in the Roner at 55°C for 3 hours.
Remove the outer leaves of the artichokes and cook them in a vacuum pack with water, oil, salt and ascorbic acid for 15 minutes.
Check to make sure they are done.
Then divide each artichoke into 4 parts, brown in a pan with a bit of oil, garlic and the thyme.
Glaze the ragu in the pan, place 3 cubes of lamb on the plate along with 2 artichoke parts and top with the ragu sauce.