Lamb and Jerusalem artichoke tagine

 Get a lamb shoulder cut in large cubes (ask for the bone for the cooking) and an almost equivalent amount of Jerusalem artichokes (for 4 I used 1.5 kg of meat, bone included, and a little less than 1 kg of vegetables). Put the meat in a dish with salt & pepper, a few saffron threads, 150 g of butter, a grated onion, and cover with water. Bring to a boil then simmer until the meat is tender and can be cut with a fork, about an hour.
Peel the Jerusalem artichokes and cut them in pieces the size of a walnut. Reserve in water with some white wine vinegar to avoid them blackening.
Remove the meat (and bone) and set aside and cook the artichokes (after rinsing them) in the cooking liquid. Simmer until tender, but not so tender that they can't be lifted with a fork. If there is still a lot of liquid, remove the vegetables, reduce the sauce, and then return the meat and the Jerusalem artichokes along with parsley and the juice of 1 squeezed lemon.