Lamb Stew with Leeks and Baby Artichokes
A hearty Mediterranean-style lamb stew featuring tender pieces of lamb shoulder slowly cooked with leeks, artichokes, and aromatic herbs. The dish is brightened with fresh parsley and lemon, creating a rich and flavorful meal.
Ingredients
- •3½ pounds boneless lamb shoulder meat
- •1¼ cups fresh Italian parsley
- •3 cloves garlic
- •1 tablespoon finely grated lemon peel
- •3 tablespoons olive oil
- •2 large leeks
- •1 large onion
- •¾ teaspoon dried thyme
- •1½ cups low-salt chicken broth
- •½ whole lemon
- •18 whole baby artichokes
Cooking Instructions
- 1.
Place trimmed lamb in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
30 min
- 2.
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
5 min
- 3.
Heat oil in heavy large pot over high heat. Working in batches, add lamb and cook until well browned on all sides, about 7 minutes per batch. Transfer lamb to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds. Return lamb and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil. Reduce heat to medium-low; cover and simmer until lamb is very tender, about 1 1/2 hours.
104 min
- 4.
Lamb stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. Bring lamb stew to simmer before continuing with recipe.
- 5.
Fill medium bowl with cold water. Squeeze juice from lemon half into water; add squeezed lemon half. Break off tough outer leaves from 1 artichoke where leaves break naturally, stopping when first yellow leaves are reached. Cut off stem and top 1/2 inch from artichoke, then cut artichoke in half lengthwise and drop into lemon water. Repeat with remaining artichokes.
15 min
- 6.
Drain artichokes and add to lamb stew. Bring to boil. Reduce heat to medium-low; cover and simmer until artichokes are tender, adding more broth by 1/4 cupfuls if stew is dry, about 25 minutes. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle lamb stew with reserved 1/4 cup chopped parsley and serve with Mock Risotto alongside.
25 min