Greek Lamb Stew with Artichokes
- Number of Servings: 8
Ingredients
3 lb (1.5 kg) boneless lamb shoulder1 tbsp (15 mL) extra-virgin olive oil3 onions, sliced6 cloves garlic, minced1 tbsp (15 mL) dried oregano1 tbsp (15 mL) grated lemon rind1/4 tsp (1 mL) saltPinch each allspice and cinnamon2 tbsp (25 mL) all-purpose flour2 cups (500 mL) beef stock1/4 cup (50 mL) tomato paste1 can (398 mL) artichoke hearts, drained and quartered1/2 cup (125 mL) crumbled feta cheese2 tbsp (25 mL) chopped fresh parsley
Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In shallow Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to plate.
Drain any fat from pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; cook over medium heat, stirring occasionally, until onions are softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan.
Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Serve sprinkled with feta cheese and parsley.
Additional Information
*
Slow Cooker variation:
Follow first 3 paragraphs, reducing stock to 1-1/2 cups (375 mL). Transfer to slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours or until lamb is tender. Stir in artichokes and heat through. Serve sprinkled with feta cheese and parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user SEUSSER.
Drain any fat from pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; cook over medium heat, stirring occasionally, until onions are softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan.
Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Serve sprinkled with feta cheese and parsley.
Additional Information
*
Slow Cooker variation:
Follow first 3 paragraphs, reducing stock to 1-1/2 cups (375 mL). Transfer to slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours or until lamb is tender. Stir in artichokes and heat through. Serve sprinkled with feta cheese and parsley.
Number of Servings: 8
Recipe submitted by SparkPeople user SEUSSER.
Nutritional Info Amount Per Serving
- Calories: 405.5
- Total Fat: 23.0 g
- Cholesterol: 117.2 mg
- Sodium: 729.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.7 g
- Protein: 35.6 g
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