Lamb Stew with Artichokes

Ingredients

Scaled for your household (4 portions) · original serves 4

• Lamb shoulder800 g
• Artichokes before cleaning800 g
• Potatoes600 g
• Spring onions400 g
• Garlic cloves½ head
• Vegetable stock700 g
• Dry white wine70 g
• Tomato puree (paste)1 spoonful
• Thymeto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Bay leavesto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Flat-leaf parsleyto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Sageto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Butter60 g
• Extra virgin olive oilto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Trim and cube lamb. Brown in butter and oil for 4–5 minutes, season and remove. Brown garlic in the pan; stir in paste for 1 minute. Add wine, scraping the base.

2. 2

   Return lamb; add hot stock and tied herbs. Simmer covered for 35–40 minutes.

3. 3

   Separately brown potato wedges in oil for 10–15 minutes and add to lamb. Clean and slice artichokes; sauté for 10 minutes. Add with trimmed, halved spring onions.

4. 4

   Cook uncovered for 15 minutes, adjusting liquid if needed. Rest covered for 5–10 minutes before serving.