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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
- 3 lbs boneless shoulder of lamb
- 1 tablespoon extra virgin olive oil
- 3 onions sliced
- 6 garlic cloves minced
- 1 tablespoon dried oregano
- 1 tablespoon grated lemon rind
- 1/4 teaspoon salt
- 1 pinch allspice
- 1 pinch cinnamon
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1/4 cup tomato paste
- 1 can artichoke heart drained and quartered
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
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.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 535 mg
- Protein 25 g
- Calories 242.0
- Total fat 11 g
- Cholesterol 77 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 21.0
- Folate 21.0
- Calcium 8.0
- Vitamin A 4.0
- Vitamin C 18.0