Lamb and Artichoke Stew Recipe (With Optional Canneloni)

Here’s a delicious Lamb and Artichoke Stew recipe with an optional Cannelloni dish you can make at home.


For the Lamb and Artichoke Stew:

  • 1.5 lbs lamb shoulder, cubed
  • 1 can artichoke hearts, drained and quartered
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 can diced tomatoes
  • 2 cups beef broth
  • 1 cup red wine
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil

For the Cannelloni (Optional):

  • 12-16 cannelloni tubes
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup chopped fresh parsley
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese


  1. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
  2. In the same pot, add a little more olive oil if needed. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
  3. Add the lamb back to the pot with the artichoke hearts, diced tomatoes, beef broth, red wine, bay leaves, thyme, rosemary, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the lamb is tender.
  4. While the stew is simmering, you can prepare the Cannelloni, if desired. Cook the cannelloni tubes according to package instructions until al dente. Drain and set aside.
  5. Mix the ricotta cheese, Parmesan cheese, egg, and chopped parsley in a bowl. Spoon the ricotta mixture into the cannelloni tubes, and place them in a greased baking dish.
  6. Preheat your oven to 350°F (175°C).
  7. Once the lamb in the stew is tender, remove and discard the bay leaves. Taste the stew and adjust the seasoning if needed.
  8. Pour the stew over the cannelloni tubes into the baking dish. Spoon marinara sauce over the top and sprinkle with shredded mozzarella cheese.
  9. Bake the stew and Cannelloni in the preheated oven for 30-35 minutes or until the cheese is melted and bubbly.
  10. Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Lamb and Artichoke Stew with optional Cannelloni! It’s a hearty and flavorful dish perfect for special occasions or cozy family dinners.

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