- Prep time 35 minutes
- Total time 3 hours
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2023
Ingredients
Method
Season lamb with salt and pepper. In Dutch oven, heat half of the oil over medium-high heat. Add lamb in two batches and cook, stirring occasionally, until browned, 3 to 5 minutes. Transfer to large bowl.
Add remaining oil to Dutch oven; add artichokes, parsnips, carrots, potatoes, turnip, garlic, onion and rosemary. Seaon with salt and pepper. Cook, stirring often, for 3 minutes. Transfer vegetables to bowl with lamb.
Preheat oven to 325°F. In Dutch oven, melt butter over low heat. Add flour all at once, and cook, stirring constantly, for 2 minutes. Whisk in wine, then veal stock and tomato paste. Bring to boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Return reserved lamb and vegetables to Dutch oven; toss to coat well. Cover and transfer to oven. Cook until lamb and vegetables are very tender, about 2 hours. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
Nutritional facts PER EACH OF 6 SERVINGS
- Calories 380
- Total fat 16 g
- Saturated fat 6 g
- Cholesterol 60 mg
- Sodium 250 mg
- Total carbohydrate 36 g
- Fibre 4 g
- Sugars 11 g
- Protein 23 g
- Iron 3.6 mg
