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Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in Williams's mostly hands-off method. Earmark this one for your next dinner party.

• 1/4 cup olive oil
• 1 5–7-pound bone-in lamb shoulder
• Kosher salt, freshly ground pepper
• 2 cups dry white wine
• 1 14-ounces can whole peeled tomatoes
• 1 head garlic, halved crosswise
• 1/4 teaspoon crushed red pepper flakes
• 2 lemons, halved crosswise
• 6 baby artichokes
• 1/2 cup olive oil
• 4 anchovy fillets, packed in oil, drained
• 1 garlic clove, finely chopped
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh mint leaves
• Kosher salt

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