Lamb Stew With White Beans and Artichokes 


 

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Ingredients

1 Tablespoon Olive Oil
2 Pounds Fat-trimmed Boned Lambs Shoulder or Other Stewing
4 Cloves Garlic, Peeled and Minced
1 Can Chicken Broth (14 Oz)
1 Cup Dry White Wine
3/4 Cup Dried Tomatoes
1/4 Teaspoon Salt and Pepper
2 Pounds Baby Artichokes (i Used 1 Can of Artichokes Hearts
2 Cans Cannellini Beans, Drained and Rinsed
1/2 Cup Kalamata Olives
1/4 Cup Chopped Parsley
2 Tablespoons Chopped Fresh Thyme


 

Instructions
 Heat oil in a 5-6 quart pan over medium-high heat. Add lamb and stir occasionally until browned, about 10 minutes. Add garlic and cook until fragrant, 1 minute longer.

Add broth, wine, tomatoes, salt and pepper, and bring to a boil. Lower heat to maintain a simmer; cover and cook until lamb is tender when pierced, about 1 1/2 hours.

Meanwhile, rinse and trim artichokes and cut in half. When lamb is tender, stir in beans, olives parsley, thyme and artichokes. Cover and cook until artichokes are tender when pierced, 20 to 25 minutes longer.

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Yields: 6 Servings



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