Greek Lamb and Artichoke Stew

[Sinclairwife]

Greek Lamb and Artichoke Stew

Serves: 4

2 teaspoons olive oil
1 1/2 pounds lamb shoulder
1 large onion, coarsely chopped
3 medium carrots
8 fresh artichoke hearts, quartered
8 scallions, chopped
1/2 cup chopped Italian parsley
2 teaspoons chopped Italian parsley
1 cup water
1 cup white wine
4 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 teaspoons kosher salt
freshly ground pepper

Heat the olive oil over medium-high heat in a medium-size pot. Add the lamb and brown on all sides, about 7 minutes.
Lower the heat to medium, add the onion and carrots, and cook, stirring occasionally, for 5 minutes.
Add the artichoke hearts, scallions, 1/4 cup parsley, 1/2 cup water, the wine, and 3 tablespoons lemon juice.
Simmer, uncovered, until the lamb is tender, about 45 minutes to 1 hour.

Gradually stir the remaining water into the cornstarch and stir the mixture into the stew. Cook for 1 minute longer. Stir in the salt, pepper, 1/4 cup parsley, and the remaining lemon juice. Divide among 4 bowls and garnish with the remaining parsley.

Serve immediately.

[canadian gardener]

Looks good Brenda, I love Greek food.

[Michelle]

Thanks Brenda--everyone here (except for me) loves lamb. Maybe I'll make this for them someday