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I stumbled upon this lamb and artichoke stew recipe during my travels through Greece, falling in love instantly. Tender chunks of lamb shoulder meld beautifully with quartered artichokes, creating a hearty, comforting dish perfect for chilly evenings. Rich chicken broth white wine infuse depth, while oregano adds Mediterranean flair. This stew never fails to transport me back to sun-drenched hillsides overlooking azure seas. Trust me, once you've tried this rustic delight, you'll crave its warmth again and again.
Ingredients for Lamb and Artichoke Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Artichokes: Their unique flavor and tender texture complement the lamb, adding a subtle sweetness and earthiness to the stew.
Read more: Artichoke Stew Recipe
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew with enough space for all ingredients to simmer together evenly.
- Chef's knife: Needed to cut the lamb shoulder into chunks and prepare the artichokes for the stew.
Lamb And Artichoke Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cut into chunks
- 4 Artichokes, cleaned and quartered
- 2 tbsp Olive oil
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 cups Chicken broth
- 1 cup White wine
- 1 tsp Dried oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
Read more: Tunisian Lamb Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add lamb chunks and brown on all sides.
- 3. Add chopped onion and minced garlic, cook until softened.
- 4. Pour in chicken broth and white wine, bring to a boil.
- 5. Add artichokes, oregano, salt, and pepper. Reduce heat and simmer for 1.5 hours.
- 6. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Leftover Lamb Stew
Can You Make This Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the stew as instructed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Lamb and artichoke stew is a traditional dish in Greek cuisine, often enjoyed during the spring season when artichokes are in abundance.
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