Mediterranean Lamb Stew with Red Wine, Olives, and Artichokes
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef broth
- 1 (14-ounce) can crushed tomatoes
- 1 (12-ounce) jar artichoke hearts, drained and quartered
- 1/2 cup Kalamata olives, pitted and halved
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and brown them on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
- Lower the heat to medium. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for 2 minutes.
- Return the lamb to the pot. Add the beef broth, crushed tomatoes, oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce to a low simmer. Cover and cook for 1 hour and 15 minutes, stirring occasionally.
- Stir in the artichoke hearts and olives. Continue to simmer uncovered for 15 minutes so the sauce thickens slightly.
- Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley before serving.
Notes
Choose a dry red wine you would drink, such as a Cabernet or Merlot, to keep the sauce from turning too sweet. Add the artichokes and olives only in the final stage so they stay firm rather than turning mushy. Leftovers reheat well the next day and the flavors deepen overnight. Serve with crusty bread to soak up the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board