Succulent lamb in a thin beef stock with crumbled feta cheese and herbs.
Directions for: Greek Lamb Stew with Artichokes
Ingredients
3 lb(s) boneless lamb, shoulder
3 Tbsp olive oil
3 onion, sliced
6 cloves garlic, minced
2 Tbsp dried oregano
1 Tbsp grated lemon, rind
1 pinch allspice
1 pinch cinnamon
2 cup beef, stock
cup tomato, paste
1 can artichoke, hearts, drained and quartered
tsp salt
cup crumbled feta cheese
2 Tbsp chopped fresh parsley
Directions
1. Trim any fat from lamb; cut into 1-inch (2.5 cm) cubes.
2. in Dutch oven, heat half of the oil over high heat; brown lamb all over, in batches. Transfer to plate.
3. Reduce heat to medium; add remaining oil to pan.
4. Add onions, garlic, oregano, lemon rind, allspice and cinnamon; cook for 5 minutes or until softened.
5. Add beef stock and tomato paste; bring to boil.
6. Return lamb and any accumulated juices to saucepan.
7. Cover and simmer for 45 minutes.
8. Add artichokes and salt; cook for about 15 minutes or until lamb is very tender.
9. Serve sprinkled with feta and parsley.
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