LAMB STEW WITH ARTICHOKES

LAMB STEW WITH ARTICHOKES image

Yield 6 people

Number Of Ingredients 14

Previous Next

6 medium artichokes (can use canned or frozen)
4tbs olive oil
2 yellow onions, coarsely chopped
1-2 tbs. flour
salt and pepper
2 1/2- 3lb. lamb stew meat, cut into 2 inch chunks
1 bay leaf
1/2 tsp. chopped fresh thyme
6 fresh parsley sprigs
1/2 tsp fresh chopped rosemary
3 cloves garlic, minced
1 cup dry white wine
2 large tomatoes, peeled, seeded, and coarsely chopped
1-2 cups chicken stock

Steps:

1. Trim fresh artichokes, cut off tops, quarter, scrape away thistle.( Or use canned or frozen artichokes.) 2. In a frying pan, warm 2 tbs. of the oil. Add the artichokes and cook until tender ( 20 -30 min for fresh, a few minutes for canned, and according to box directions for frozen). Set aside. 3. In large dutch oven, warm remaining 2 tbs. oil. Add onions and saute umntil golden (15 min.) transfer to a bowl using slotted spoon. 4. Combine flour and salt and pepper in a bowl. add lamb chunks and toss to coat. Working in batches, add lamb to pot over medium high heat, browning on all sides (10-12 min) 5. Place bay leaf, thyme, and parsley sprigs on a square of cheesecloth, bring corners together and tie securely with kitchen string to form a bouquet garni). When lamb is browned return onions to pot along with rosemary, garlic, and bouquet garni. Raise heat to high and add the wine, scraping up bits from bottom. Add tomatoes and enough stock to cover meat. Bring to boil, reduce heat to low, cover, simmer until meat is easily pierced with a fork (1 1/2 hours). 6.Using a slotted spoon, transfer lamb to a bowl. Pour broth through a fine-mesh sieve into a clean container, skim off fat from surface. return broth to pot and bring to simmer over medium heat. Simmer until slightly thickened (5-10 min.) return lamb to pot and add artichokes and salt and pepper to taste. Ladle into bowls, garnish with parsley.