Lamb and Artichoke Stew
I love this Greek inspired spring stew full of lean lamb, artichokes, tomatoes, and plenty of fresh oregano. Serve it over rice or with some crusty bread to soak up the sauce.
Servings 6 servings
Calories 325kcal
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb lamb, cut in 1 1/2 inch cubes
- 3 medium yellow onions, chopped
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1 cup red wine
- 2 oz tomato paste
- 28 oz whole tomatoes, pureed
- 2 15 oz cans large artichokes, drained and quartered
- 1/2 cup chopped fresh parsley
- 2 tbsp chopped fresh oregano, or 2 tsp dried
Instructions
- Preheat oven to 325F.
- In a large oven-safe pot, heat 1/2 tbsp of olive oil over medium heat. Add the lamb in two batches and saute until lightly browned. Remove the lamb to a bowl and set aside.
- Add the remaining 1/2 tbsp of olive oil; then add the onions, garlic, and salt. Saute until the onions are soft and golden brown, about 8 minutes. Add the red wine and bring to a boil.
- Cook the wine down for 2-3 minutes. Then stir in the tomato paste and pureed tomatoes, and add back the lamb. Once the stew comes to a boil again, cover it, and transfer it to the oven.
- Cook the stew for 1 1/2 hours. Add the artichokes and cook, covered, for 1 hour more. Take the stew out of the oven, stir in the parsley and oregano and serve.
Notes
- White Wine: Feel free to switch out the red wine for white wine. I prefer the deeper flavor of the red, but either is quite nice.
- Adding Mint: Fresh mint is also a good flavor in this stew. If you have it, add 1-2 tablespoons at the end with the other herbs.
- Serving Suggestion: I usually serve the stew over brown rice.
Nutrition
Calories: 325kcal