Lamb Artichoke and Tomato Stew
Warm, hearty, and brimming with Mediterranean flavors, this Lamb Artichoke and Tomato Stew is the ultimate comfort food for a cozy night in. Tender cubes of boneless lamb shoulder are slow-simmered in a rich tomato and red wine base, infused with aromatic oregano and a hint of cinnamon for depth. The addition of velvety artichoke hearts brings a unique twist to this classic lamb stew, balancing the robust flavor of the lamb with a touch of earthy sweetness. Perfectly seasoned and garnished with fresh parsley, this one-pot wonder is as satisfying as it is easy to make. Serve it with crusty bread or fluffy rice for an irresistible meal that’s sure to impress. Ready in just over two hours, this recipe is well worth the wait and ideal for a weekend dinner or special gathering.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup red wine
- 28 ounces canned diced tomatoes
- 2 cups chicken or beef stock
- 12 pieces artichoke hearts, halved (fresh, frozen, or canned)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the lamb with the flour until evenly coated.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, sear the lamb cubes until browned on all sides, about 6-8 minutes per batch. Remove the lamb and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer the wine for 2 minutes to reduce slightly.
Add the diced tomatoes, chicken or beef stock, oregano, and cinnamon. Stir to combine.
Return the seared lamb to the pot, along with any juices that collected on the plate. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, add the artichoke hearts to the stew. Continue to simmer, uncovered, for another 30 minutes, until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley, alongside crusty bread or over rice, if desired.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 886 mg | 19% | |
*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.
