Lamb Stew With Baby Artichokes Recipe

Name: Lamb Stew With Baby Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boned shoulder of lamb cut in two-inch cubes, fat trimmed; 1/4 cup flour; 2 tablespoons peanut or vegetable oil; 2 cups beef or chicken stock, preferably homemade; 2 cloves garlic, minced; 1 cup canned peeled tomatoes, chopped; 1 tablespoon tomato paste; 1 cup dry white wine; 1/2 teaspoon thyme leaves; Coarse salt and freshly ground pepper to taste; 12 whole baby carrots; 18 pearl onions, trimmed; 2 pounds baby artichokes; Juice 1/2 lemon; 2 tablespoons olive oil; 1 clove garlic, minced (green part removed)

Servings: persons

3 pounds boned shoulder of lamb cut in two-inch cubes, fat trimmed
1/4 cup flour
2 tablespoons peanut or vegetable oil
2 cups beef or chicken stock, preferably homemade
2 cloves garlic, minced
1 cup canned peeled tomatoes, chopped
1 tablespoon tomato paste
1 cup dry white wine
1/2 teaspoon thyme leaves
Coarse salt and freshly ground pepper to taste
12 whole baby carrots
18 pearl onions, trimmed
2 pounds baby artichokes
Juice 1/2 lemon
2 tablespoons olive oil
1 clove garlic, minced (green part removed)

1
Dredge the lamb lightly with flour.
2
Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs.
3
Remove the browned pieces to a bowl.
4
Add the stock, garlic, tomatoes, tomato paste and white wine.
5
Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper.
6
Cover and simmer over medium-low heat.
7
After the meat has simmered for 30 minutes add the carrots.
8
After 15 more minutes, add the onions.
9
Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
10
Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes.
11
Remove tough outer leaves.
12
Slice the artichokes vertically top to bottom in quarter-inch pieces.
13
Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
14
Heat the olive oil in a large skillet.
15
Saute the artichokes until brown and keep warm.
16
Add the garlic to the skillet and cook just enough to change color.
17
Sprinkle over the top of the artichokes.
18
Just before serving the stew, sprinkle the artichokes over the top.

1677

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds boned shoulder of lamb cut in two-inch cubes, fat trimmed, 1/4 cup flour, 2 tablespoons peanut or vegetable oil, 2 cups beef or chicken stock, preferably homemade, and more.

Yes, Lamb Stew With Baby Artichokes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Stew With Baby Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions