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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 350°F (175°C).
- Once the lamb in the stew is tender, remove and discard the bay leaves. Taste the stew and adjust the seasoning if needed.
- Pour the stew over the cannelloni tubes into the baking dish. Spoon marinara sauce over the top and sprinkle with shredded mozzarella cheese.
- Bake the stew and Cannelloni in the preheated oven for 30-35 minutes or until the cheese is melted and bubbly.
- 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.