Season the lamb with salt and pepper and sear on both sides in a shallow pan, then remove from the pan. Roughly dice the root vegetables and 1 onion and 5 cloves of garlic and fry in the same pot. Add the tomato paste, deglaze with the wine to three and add the meat again. Pour in water until the lamb is just covered, salt lightly and braise slowly with the lid closed. After 1.5 - 2 hours, when the lamb is tender and slightly off the bone, remove the meat, add the spices and bind lightly with potato starch. Strain the sauce and put the meat back into the sauce.
Roast the potato in a Teflon pan until golden, then add the courgette, artichoke, onion and 2 cloves of garlic and roast. Season with salt and pepper and toss in roughly chopped parsley.
Place the roasted meat centrally on 4 plates, 3 - 4 pieces of braised lamb on top and garnish with a sprig of thyme and rosemary.