Lamb Stew with Artichokes
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Lamb stew from Central Italy? It is like this amazing treat when you want something special but still, you know, super approachable. Really. In places like Rome and Umbria, people totally dig combining tender lamb with fresh artichokes, especially when spring rolls around. The lamb is like this classic Easter must-have, and when it teams up with artichokes—those core springtime gems—you can't go wrong. The slow-cooked style makes this lamb and artichoke recipe extra moist and delicious. Roasting the artichokes, potatoes, and spring onions gives the veggies a crispy edge, setting this artichoke stew apart. Seriously good. Each bite is rustic yet refined, packed with earthy, tender flavors. Perfect for family gatherings or festive meals, for sure.
In Central Italy, they are like masters of seasonal ingredients, and this dish shows it off big time. I mean, details like slow-cooking the lamb until it practically melts, and then folding in golden, slightly caramelized artichokes, really make this traditional lamb stew stand out among spring lamb recipes. The flavors? Rich and herby. With tangy notes from the artichokes balancing the hearty meat taste. Honestly, it’s about more than just being fancy; it's celebrating good food with loved ones. Maybe gather everyone around the table on a lazy Sunday or holiday. The result is a Mediterranean lamb stew that feels both simple and special, with an old-school Italian vibe.
Here's the deal: pair it with some bread to soak up the moist, tender sauce, and even those who aren’t usually lamb fans will be reaching for more. There's something about this mix of flavors and how it all comes together that makes it a spring favorite in Italy. It captures the essence of Italian cooking, emphasizing fresh ingredients and traditional techniques—really, really bringing out the best natural flavors.
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- INGREDIENTS
- Lamb 1.8 lbs (800 g) - boneless lamb shoulder
- Artichokes 1.8 lbs (800 g) - to be cleaned
- Potatoes 1.3 lbs (600 g)
- Fresh scallion 14 oz (400 g) - to be cleaned
- Garlic ½ - head
- Vegetable broth 3 cups (700 g)
- Dry white wine 2.5 oz (70 g)
- Tomato paste 1 spoonful
- Thyme to taste
- Bay leaves to taste
- Parsley to taste
- Sage to taste
- Butter 4 ¼ tbsp (60 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Lamb Stew with Artichokes
To prepare the lamb stew with artichokes, first trim the deboned lamb shoulder of the tougher fat, taking care to leave a bit of fat to add flavor and a glossy finish to the sauce 1. Cut the meat into cubes about 1 1/4–1 1/2 in 2 and pat it well with paper towels 3: this will help it brown better.
In a large pan melt the butter 4 with the olive oil. Add a few pieces of lamb at a time 5 so they are in a single layer and brown over high heat on all sides for 4–5 minutes 6.
Only when the meat is well browned, season with salt and pepper 7. Remove the lamb from the pan and set aside 8. In the same pan place the head of garlic cut in half and brown it in the cooking fond, then add the tomato paste 9. Toast the tomato paste for about a minute, stirring well.
Deglaze with white wine 10 and scrape the pan bottom well with a wooden spoon to collect all the caramelized juices 11. At this point return the pieces of lamb to the pan 12.
Add enough hot vegetable broth to just cover the meat 13. Prepare a herb bundle by tying together sage, bay leaf, parsley and thyme, then add it to the pot 14. Bring to a boil, then reduce the heat to low and let simmer with the lid on for about 35–40 minutes 15. During cooking, skim the surface of impurities to obtain a clearer sauce.
Meanwhile peel the potatoes and cut them into wedges 16. In a separate pan heat a splash of oil, add the potatoes 17, season lightly and brown over medium-high heat for about 10–15 minutes 18.
Meanwhile clean the artichokes: discard the toughest leaves 19, then remove the tips 20 and the choke. Finally slice them 21.
When the potatoes are golden, add them to the lamb, which will by now be tender 22. In the same pan you used for the potatoes, add the artichokes 23 and sauté them over medium heat for about ten minutes 34. Season with salt and pepper.
Now deal with the spring onions: remove the outer layer, trim off the root base 25 and leave about 3/4–1 1/4 in of the green part 26. Finally halve the spring onions 27.
When the artichokes are colored but still firm, add them to the lamb as well 28. Add the spring onions too 29 and continue cooking uncovered for another 15 minutes over low heat, stirring gently 30. If the cooking liquid is too thin, extend the cooking time by a few minutes; if it becomes too dry, moisten it with a little hot broth. At the end of cooking, let the stew rest covered for 5–10 minutes to allow the flavors to meld.
Plate the meat 31 with the vegetables and drizzle with the cooking jus 32. Your lamb stew with artichokes is ready to be served 33!