Greek Spring Lamb Stew with Artichokes

Greek · Spring · 120 min · Serves 6 · By Lesapor Test Kitchen

This Greek-inspired stew brings together the tender flavors of lamb with the freshness of spring vegetables. Artichokes and fresh herbs form the cornerstone of this comforting dish, while a hint of lemon provides the right amount of zest. Perfect for a hearty family meal, this stew is both healthy and satisfying.

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups chicken or vegetable stock
• 3 medium artichokes, trimmed and quartered
• 4 small potatoes, peeled and cut into chunks
• 1 lemon, juice and zest
• 1 teaspoon dried oregano
• 2 tablespoons fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a large pot over medium-high heat. Add the lamb pieces in batches, cooking until browned on all sides. Remove the lamb and set aside.
2. In the same pot, reduce the heat to medium and add the chopped onion. Cook for 5 minutes until softened, then add the minced garlic and cook for another minute.
3. Pour in the white wine, stirring to deglaze the pot. Allow the wine to reduce by half.
4. Return the browned lamb to the pot, then add the stock, quartered artichokes, potatoes, lemon juice, lemon zest, and oregano. Bring to a simmer.
5. Cover the pot and reduce the heat to low. Cook for about 1 to 1.5 hours, or until the lamb is tender and the flavors have melded.
6. Adjust seasoning with salt and pepper. Stir in the fresh dill just before serving.