Lamb, Artichoke and Tomato Stew

"Different stew with a very meditteranean/greek flavor. Great served over rice or pilaf, or serve alone, with bread, a salad, and a nice red wine. Adapted from "The Frugal Gourmet"."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
3hrs 30mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In very large frying pan, melt butter.
  • Add lamb and saute until lightly browned.
  • Remove lamb and saute onions, garlic and parsley in pan drippings until tender.
  • Put lamb, onions, garlic, and parsley in a large pot.
  • Add salt, pepper, tomato paste, and wine, simmering, covered, until lamb is tender (about 1 1/2 hours).
  • Add artichokes, mint, lemon juice, and tomatoes and simmer another 1 1/2 hours.

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Reviews

  1. This is a truly hearty and flavourful stew. I made some minimal changes, using half the meat and adding two carrots, only because of what I happened to have on hand. But this stew is so versatile, I'm sure it could take any number of variations. We served it with a hearty bread and can't wait for the next bowlful! Just a word of caution, because you're meant to simmer this for such a long time, I would make sure your heat is as low as it will go, or else the dish is likely to dry out.
     
  2. I loved this comfort food stew - the cook time was perfect - I did cook it for a total of 2 1/2 hrs earlier in the day and gave it a final 1/2 hr just before serving.- I used "Copper Moon Harvest Chardonny 2000" and it was perfect - in fact I thank you that there were left overs in the bottle and enjoyed it with this recipe.. I loved rice with it - wonderful. I am freezing a small portion and will add to this review when I defrost & cook it and see how it takes to freezing Thanks Lizzette-Babette for a really enjoyable meal Added comments: I defrosted the the frozen portion in the frige warmed it ia a saucepan and it was wonderful
     
  3. This is quite delicious with a definite Mediterranean flavor. I used red wine in mine, as well as 2 packages of thawed frozen artichoke hearts, and fresh mint (I don't care for dried). The stew was very thick- I added 3 cups of liquid during the cooking process or I think this would have burned (or been to low to simmer). Adding the liquid was not a problem though- I used a mixture of additional wine as well as some water. I served this with baguettes and salad, made a very nice meal. Thanks for posting!
     
  4. Followed this recipe to a "T", and will try it again one day when I can rid my mind of the memory of the lemony flavor, which overwhelmed everything else in the recipe! I shiver to even think of it. I'm so sorry to have to give it such a low rating, but I do want others to be warned to be very careful about the lemon juice. For my taste, the amount was excessive.
     
  5. This turned out really well! I heeded everyone's advice and used a bit more liquid - 1.5 cups of white wine and half a cup of water. I also used "cheap" lamb - deboned shank - and it turned out fine. Better than fine!
     
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