Lamb and Artichoke Stew Greek
Immerse yourself in the comforting flavors of Greece with this Lamb and Artichoke Stew, a hearty and aromatic dish perfect for cozy dinners or special gatherings. Tender chunks of lamb shoulder are slow-simmered with sweet carrots, earthy artichoke hearts, and a medley of fresh herbs like dill and parsley, creating a rich, savory base infused with Mediterranean flair. Brightened with a splash of white wine, fresh lemon juice, and zest, this stew offers a delightful balance of warmth and tangy freshness. Serve it with crusty bread or over fluffy rice for a wholesome meal that’s as satisfying as it is unforgettable. Perfect for fans of Greek cuisine and traditional comfort food, this easy-to-follow recipe is your next go-to for a flavor-packed, crowd-pleasing dinner.
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Recipe Information
Ingredients
- 800 g lamb shoulder (boneless, cut into chunks)
- 3 tbsp olive oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 medium carrots (peeled and cut into thick slices)
- 400 g artichoke hearts (fresh or frozen, quartered)
- 120 ml dry white wine
- 500 ml chicken or vegetable stock
- 3 tbsp fresh dill (chopped)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb chunks with salt and black pepper, then sear them in batches until browned on all sides. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the sliced carrots to the pot and cook for 3-4 minutes, stirring occasionally.
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2 minutes to reduce slightly.
Return the browned lamb to the pot, then pour in the chicken or vegetable stock. Bring the stew to a gentle boil, then reduce the heat to a low simmer.
Cover the pot and simmer the stew for 60 minutes, stirring occasionally, until the lamb is tender.
Add the artichoke hearts to the pot and continue cooking for another 20-25 minutes, or until the artichokes are tender.
Stir in the fresh dill, parsley, lemon juice, and lemon zest. Taste and adjust the seasoning with more salt and pepper if needed.
Serve the stew warm with crusty bread or over a bed of rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 4.9 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1053 mg | 22% | |
*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.
