Lamb, Artichoke and Tomato Stew
photo by Bergy
- Ready In:
- 3hrs 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 14.79 ml butter
- 907.18 g boneless lamb, trimmed and cubed
- 3 yellow onions, chopped
- 2 clove garlic, chopped (we use a lot more, though)
- 118.29 ml parsley, chopped
- salt and pepper, to taste
- 85.04 g tomato paste (you can use all 6 oz, if you prefer)
- 236.59 ml dry white wine (you can also use red)
- 2 (793.78 g) can artichoke hearts, drained and quartered (NOT marinated)
- 2.46 ml dried mint
- 44.37 ml lemon juice
- 1 can diced tomato, well-drained (optional)
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
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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.
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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
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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!
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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.