Spanish Spring Lamb Stew with Artichokes

Spanish · Spring · 120 min · Serves 4 · By Lesapor Test Kitchen

Embrace the flavors of spring with this succulent Spanish lamb stew, a comforting dish that celebrates both tradition and seasonality. The tender lamb is balanced with artichokes and peas, creating a vibrant yet cozy meal for any springtime gathering.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock
• 2 bay leaves
• 1 pound fresh artichokes, trimmed and quartered
• 1 cup frozen peas, thawed
• Flaky sea salt, to taste
• Fresh parsley, chopped, for garnish

Method

1. Heat the olive oil in a large pot over medium-high heat. Season the lamb pieces with smoked paprika, salt, and black pepper.
2. Brown the lamb in batches until golden, about 5 minutes per batch. Remove the lamb and set aside.
3. In the same pot, add the onion and garlic. Sauté for 5 minutes until softened.
4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
5. Return the lamb to the pot. Add the chicken stock and bay leaves. Bring to a simmer and cook, covered, for 1 hour.
6. Add the artichokes and continue cooking for another 30 minutes, until the lamb and artichokes are tender.
7. Stir in the peas and cook for an additional 5 minutes. Season to taste with flaky sea salt.
8. Garnish with fresh parsley before serving.