Crock Pot Greek Lamb Artichoke Onion Stew
Experience a taste of the Mediterranean with this hearty and aromatic Crock Pot Greek Lamb Artichoke Onion Stew. Tender chunks of seared boneless lamb shoulder are slow-cooked to perfection with vibrant artichoke hearts, sweet onions, and a medley of bold Greek-inspired flavors, including oregano, cinnamon, and cumin. A splash of white wine and bright lemon juice elevate the savory broth, while a final garnish of fresh parsley brings a pop of freshness to every bowl. Perfect for cozy dinners or entertaining guests, this easy slow-cooked lamb stew pairs beautifully with crusty bread or a side of rice. With minimal prep and maximum flavor, it’s the ultimate comfort food for any time of year!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups canned quartered artichoke hearts, drained
- 1 14.5-ounce can canned diced tomatoes
- 1.5 cups low-sodium chicken broth
- 0.5 cups dry white wine
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1.5 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the boneless lamb shoulder into 2-inch chunks and pat dry with paper towels.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb pieces in batches, ensuring they are browned on all sides (about 2-3 minutes per side). Transfer the browned lamb to the crock pot.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the diced onion until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer the sautéed onion and garlic mixture to the crock pot with the lamb.
Add the canned artichoke hearts, diced tomatoes (with their juices), chicken broth, white wine, and lemon juice to the crock pot.
Stir in the dried oregano, ground cinnamon, ground cumin, kosher salt, and black pepper. Mix well to ensure all ingredients combine evenly.
Place the bay leaf on top, cover the crock pot with its lid, and cook on low for 8 hours or until the lamb is tender and flavors have melded together.
Once cooked, remove the bay leaf and discard. Stir the stew gently, taste for seasoning, and adjust salt and pepper if necessary.
Ladle the stew into serving bowls and garnish with freshly chopped parsley for a burst of color and freshness.
Serve hot with crusty bread or rice for a complete meal.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 24.4 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4260 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
