Greek Lamb Stew with Artichokes

By The Canadian Living Test Kitchen

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Greek Lamb Stew with ArtichokesThis hearty stew combines classic Greek flavours, such as oregano, lemon, cinnamon, artichokes and feta cheese, and makes company fare out of lamb shoulder. Best of all, it can be made ahead of time and leave you to fuss-free entertaining.3 out of5based on2 ratings.

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	242242 cal
pro	25 g25g pro
total fat	11 g11g total fat
sat. fat	4 g4g sat. fat
carb	11 g11g carb
fibre	3 g3g fibre
chol	77 mg77mg chol
sodium	535 mg535mg sodium
% RDI:	-
calcium	88 calcium
iron	2121 iron
vit A	44 vit A
vit C	1818 vit C
folate	2121 folate

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This hearty stew combines classic Greek flavours, such as oregano, lemon, cinnamon, artichokes and feta cheese, and makes company fare out of lamb shoulder. Best of all, it can be made ahead of time and leave you to fuss-free entertaining.

Ingredients

3 lb boneless shoulder of lamb 3 3lb lbboneless shoulder of lamb
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
3 onions , sliced3 3oniononions, sliced
6 garlic cloves , minced6 6garlic clovegarlic cloves, minced
1 tbsp dried oregano 1 1tbsp tbspdried oregano
1 tbsp grated lemon rind 1 1tbsp tbspgrated lemon rind
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch allspice 1 1pinch pinchallspice
1 pinch cinnamon 1 1pinch pinchcinnamon
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 cups beef stock 2 2cups cupsbeef stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 can (398 ml) artichoke hearts , drained and quartered1 1can (398 ml) can (398 ml)artichoke heartartichoke hearts, drained and quartered
1/2 cup crumbled feta cheese 1/2 1/2cup cupcrumbled feta cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In shallow Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to plate.

Drain any fat from pan. Add onions, garlic, oregano, lemon rind, salt, allspice and cinnamon; cook over medium heat, stirring occasionally, until onions are softened, about 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Add beef stock and tomato paste; bring to boil, stirring and scraping up any brown bits from bottom of pan.

Return lamb and any accumulated juices to pan; cover and simmer until lamb is tender, about 45 minutes. Add artichokes and heat through, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container; refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.) Serve sprinkled with feta cheese and parsley.

Additional information :

Slow Cooker variation:
Follow first 3 paragraphs, reducing stock to 1-1/2 cups (375 mL). Transfer to slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours or until lamb is tender. Stir in artichokes and heat through. Serve sprinkled with feta cheese and parsley.

Source : Canadian Living Magazine: October 2005