Lamb and Artichoke Stew

with optional Canneloni

Ingredients Directions
  • 4 tablespoons butter
  • 2 pounds boneless lamb, cubed
  • 3 yellow onions, chopped
  • 2 cloves garlic, crushed
  • ½ cup parsley, chopped
  • salt and freshly ground black pepper, to taste
  • 1 6-ounce can tomato paste
  • 1 cup dry white wine
  • 2 14-ounce cans artichokes in brine, drained
  • ½ teaspoon dried dill weed (or substitute larger amount of fresh)
  • 3 tablespoons lemon juice
  • optional: 1 can drained canneloni (white kidney beans)

Sauté lamb in melted butter until lightly browned. Remove the meat. Sauté onions, garlic, and parsley.

Place meat and onion mixture in heavy kettle and add salt, pepper, tomato paste, and white wine. Simmer, covered, about 1½ hours or until lamb is tender.

Add artichokes, dill weed, lemon juice and optional beans. Simmer until all is tender, about 1½ hours.

Serve with rice and green salad.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 17:06:52 EST 1997