Lamb and Artichoke Stew

If your grocer doesn't carry prepackaged lamb stew meat, ask the butcher to cut 1 pound of boneless leg of lamb into chunks.


8 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 28 Minutes
Cook: 1 Hour, 4 Minutes
Other: 20 Minutes

Nutritional Information

Calories 167
Caloriesfromfat 26 %
Fat 4.8 g
Satfat 1.3 g
Protein 15.8 g
Carbohydrate 14.7 g
Fiber 2.9 g
Cholesterol 37 mg
Iron 1.9 mg
Sodium 551 mg
Calcium 17 mg


1/2 ounce dried porcini mushrooms
2 cups boiling water
1 tablespoon olive oil, divided
1 pound lamb stew meat
1 medium onion, chopped (about 1 cup)
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
3/4 pound Yukon gold potatoes, cubed (about 2 medium)
1 (32-ounce) container fat-free, less-sodium chicken broth
1/2 cup dry white wine
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons water
1/4 cup chopped fresh parsley


1. Place mushrooms in a bowl, and cover with boiling water. Let stand 20 minutes. Strain mushrooms from liquid, reserving liquid; finely chop mushrooms.

2. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of lamb; cook 4 to 5 minutes or until brown on all sides. Remove lamb from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining lamb; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, and sauté 2 minutes or until tender. Add lamb, artichoke hearts, and next 6 ingredients. Stir in chopped mushrooms and reserved mushroom liquid. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until lamb is tender.

4. Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk; add to stew. Cook over medium heat 5 minutes. Stir in chopped parsley.