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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 26%
  • Fat: 4.8g
  • Saturated fat: 1.3g
  • Protein: 15.8g
  • Carbohydrate: 14.7g
  • Fiber: 2.9g
  • Cholesterol: 37mg
  • Iron: 1.9mg
  • Sodium: 551mg
  • Calcium: 17mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
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